Yansoon Cookies (Ka’ak B’yansoon) Anise Tea Cookies is

Ingredients:
3 eggs
½ cup + 2 tablespoons vegetable oil
3/4 cup granulated sugar (or use 1 cup to make them a bit sweeter)
3 cups flour
2 tablespoons ground anise powder (yansoon)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon nigella seeds (not black sesame seeds)
1 tablespoon sesame seeds
1/8 teaspoon mahlab
½ cup or more of date paste/baking dates  (If you are going to do shape 1 or 2 from the video or shape 3 or 4 listed below)

Equipment:
1-2 baking trays
Parchment paper (optional)

Directions:
In a stand mixer with a paddle attachment or using a hand mixer, mix the eggs, vegetable oil and sugar. Combine the remainder of the ingredients (the dry ingredients) and mix well so there are no clumps of any one ingredient. Add all the dry ingredients in 2 batches to the wet ingredients and mix until incorporated.

Preheat oven to 350 F.

Create the shapes with the dough. (Watch video for visual instructions)
Shape 1 (My Favorite): Taking 1 tablespoon of dough, roll it into a log and combine the two ends to make a circle

Shape 2: Taking 1 tablespoon of dough, flatten and create an oval/rectangle shape.

Shape 3: Taking about 4 tablespoons of dough, make a rectangle about 1/8 inch thick. Take the same amount of date paste and dip your fingers in vegetable oil to make the date paste easier to work with. Make the date paste cover the cookie dough evenly. Roll the rectangle from the long side gently, pushing down and rolling slightly to seal and make a longer log. Use a knife and cut diagonally to reveal the swirl shape of the cookie dough and date paste.

Shape 4 (My other favorite): Take about 2 tablespoons of dough and roll into a log. Place your finger in the center of the log to create a wedge. Take 1 ½ tablespoons date paste and roll into a log to place into the wedge in the cookie dough making sure the date paste reaches both ends of the dough. Taking both ends, pinch together the cookie dough to cover the log, roll to even out, and cut into diagonal, bite size pieces.

If desired, brush egg wash on the cookie dough (I typically don’t) and bake for 20 minutes. Enjoy!

Yansoon Cookies (Ka’ak B’yansoon) Anise Tea Cookies

These are traditional for Easter and they're great with tea to dip in.

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Course Dessert

Equipment

• 1-2 baking trays
• Parchment paper (optional)

Ingredients

  

• 3 eggs
• ½ cup + 2 tablespoons vegetable oil
• 3/4 cup granulated sugar or use 1 cup to make them a bit sweeter
• 3 cups flour
• 2 tablespoons ground anise powder yansoon
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon nigella seeds not black sesame seeds
• 1 tablespoon sesame seeds
• 1/8 teaspoon mahlab
• ½ cup or more of date paste/baking dates If you are going to do shape 1 or 2 from the video or shape 3 or 4 listed below

Instructions

 

• In a stand mixer with a paddle attachment or using a hand mixer, mix the eggs, vegetable oil and sugar. Combine the remainder of the ingredients (the dry ingredients) and mix well so there are no clumps of any one ingredient. Add all the dry ingredients in 2 batches to the wet ingredients and mix until incorporated.
• Preheat oven to 350 F.
• Create the shapes with the dough. (Watch video for visual instructions)
• Shape 1 (My Favorite): Taking 1 tablespoon of dough, roll it into a log and combine the two ends to make a circle
• Shape 2: Taking 1 tablespoon of dough, flatten and create an oval/rectangle shape.
• Shape 3: Taking about 4 tablespoons of dough, make a rectangle about 1/8 inch thick. Take the same amount of date paste and dip your fingers in vegetable oil to make the date paste easier to work with. Make the date paste cover the cookie dough evenly. Roll the rectangle from the long side gently, pushing down and rolling slightly to seal and make a longer log. Use a knife and cut diagonally to reveal the swirl shape of the cookie dough and date paste.
• Shape 4 (My other favorite): Take about 2 tablespoons of dough and roll into a log. Place your finger in the center of the log to create a wedge. Take 1 ½ tablespoons date paste and roll into a log to place into the wedge in the cookie dough making sure the date paste reaches both ends of the dough. Taking both ends, pinch together the cookie dough to cover the log, roll to even out, and cut into diagonal, bite size pieces.
• If desired, brush egg wash on the cookie dough (I typically don’t) and bake for 20 minutes. Enjoy!

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