Honey, Orange and Pistachio-filled Eid Cookies

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Ramadan is the ninth month in the Islamic calendar. During this month-long observance fasting during daylight hours is practised and when the fasting period ends, a celebration called Eid-ul-Fitr, featuring widespread feasting, commences. Because Ramadan is observed by Muslims of many nationalities — each with their own culinary traditions — there is no one set menu for this celebration. These cookies are from the Middle Eastern tradition.





  1. Preheat oven to 325°F.
  2. Line a large baking sheet with parchment paper.


  1. In a large bowl or food processor, mix flour, with sugar and salt.
  2. Cut or pulse butter into flour mixture until mealy looking.
  3. Drizzle in orange oil and, mixing, gradually, add just enough water to create a stiff dough.
  4. Knead gently on a lightly floured board and pat into a disc.
  5. Wrap and set aside while making filling (note: dough can be briefly chilled if it seems sticky or begins to look greasy)


  1. In a medium saucepan set over medium heat, cook the orange juice, honey, lemon juice, dates, raisins and apricots for about 5 minutes to soften.
  2. Add cinnamon, orange and lemon peel.
  3. Cook over low heat until mixture is pasty.
  4. Cool well then place in a food processor and process until smooth.
  5. Stir in the nuts.
  6. Roll dough out between sheets of wax paper to ¼ inch thick (5 mm) and cut into 2-inch (5 cm) rounds.
  7. Fill with a dollop of filling and pinch to close.
  8. Place formed cookies on baking sheet and bake in centre of preheated oven for 22 to 25 minutes or until very lightly browned.
  9. Cool on a rack.