Petit fours cookies are a staple for every feast day in Egypt and for the Egyptian diaspora. Every family either gathers together to make them or buys them from their Church. There are a multitude of recipes but the basic requirements are they be made with clarified butter, pressed into various miniature shapes and enjoyed with tea. I am sharing this recipe – with permission – that I learned while staying at St. Mary and St. Demiana Convent in Dawsonville, Georgia. This recipe is relatively low in sugar so feel free to add another 1/2 cup of powdered sugar or so to suit your taste.

Egyptian Petit Fours Cookies

from St. Mary and St. Demiana Convent, Dawsonville, GA
Servings: 16 dozen (depending on size)

Equipment

  • Cookie press
  • Cookie pans lightly greased with clarified butter

Ingredients

  • 453 g clarified butter or ghee 2 cups
  • 120 g powdered sugar 1 cup
  • 2 large eggs room temp
  • ½ tsp vanilla extract
  • 560 g AP flour 4 cups
  • 2 Tbsp cocoa powder

Instructions

  • Cream clarified butter and sugar together in the bowl of a stand mixer fitted with the flat beater or with a hand mixer.
  • Add eggs one at a time and then vanilla and mix to combine.
  • Add flour and fold in until combined.
  • Divide dough in half and add cocoa powder to one half of the dough. Mix well.
  • Wrap each half with plastic wrap and chill for ½ hour.
  • Use a cookie press to make cookies in different shapes.
  • Arrange on lightly greased cookie sheets (do not line with parchment or silicone) and bake at 350°F for 10-11 minutes or until cookies are slightly golden around the edges. Cool completely before decorating.

Notes

You can also add 1-2 Tbsp of finely ground pistachios (plus a couple of drops of green coloring if you wish) to half the dough for a different flavor. 
Do not line pans with parchment because the cookies won’t stick as they come out of the cookie press. 
You can decorate by dipping the cookies in melted chocolate then coating with sprinkles or sandwiching them together with apricot jam. 
Will keep at room temperature for at least 2 weeks. 

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