Kahk Cookies, also known as Eid Cookies, are a staple treat to mark the end of Ramadan. Rich and buttery, they’re similar in taste and texture to Mexican Wedding Cookies
Preheat the oven to 325° F. Line a baking sheet with parchment paper, and set aside. In a bowl, combine the flour, baking powder, yeast, salt, sesame seeds, and spices (if using). Set aside.
In the bowl of a stand mixer, beat the butter, vanilla extract, and powdered sugar until creamy.
Turn the mixer on low, and add the dry ingredients, mixing until just combined. Increase the speed to high, add the water, and beat until the ingredients come together as a dough. It will have a similar texture to a playdough.
Use a small ice cream scoop to portion out 1-inch balls of dough. Roll them between two palms, and place them on the prepared baking sheet, 1-inch apart. Stamp the cookies down with a cookie stamp.
Bake 17-19 minutes. They will be blonde on top and the bottom takes is a light golden brown color.
Let the cookies cool slightly before transferring them to a wire rack to cool completely. Dust with powdered sugar just before serving, and enjoy!