It’s almost time for Eid! Have you started prepping for it? I am using cardamom to spice up my cookies!

For my non-Muslim readers, Eid al Fitr is a time that Muslims all over the world celebrate to commemorate the end of the month long fasting of Ramadan. Ramadan is the 9 th month of the lunar calendar. This is one of the two celebrations in the Islamic calendar. The other one being Eid al Adha which is celebrated after the annual Hajj pilgrimage to sanctify the Abrahamic tradition of sacrifice.

This year I am planning to give these out to my neighbors. I did this last year except I made Coconut Truffles and shared them with a select few neighbors I know. This year it is going to be all the ones on my street. It’s really tragic how we have lived close to four years in this neighborhood but besides my immediate neighbors on either side and the direct opposite ones, I barely know the rest. It’s not that I am anti social or unwilling. I guess we are all just so busy in the daily rut that we just lose sight of the important things in life. And this is extremely important in Islam, that we know our neighbor and assure their well being and safety.

So….this year I am going to make an effort to bridge the gap and break out a “healthier” cookie recipe. I decided to use cardamom for it’s nutritional punch as well as the exotic flavor of the East it tends to lend to foods it is added to.

Adopted from a book I bought at a book fair while in Pakistan last summer, Sugar by Anna Olson, it is sure to be a winner! Not to mention the cute molds I was asked to review by Lail Hossain of With A Spin whom I met at a convention last December.

I really like the lantern shaped molds for their ease of use and the resulting cookie.

I bought a cake mold too while there which I can’t wait to try out! My Chocolate Zucchini Cupcake recipe maybe?

Ingredients

1 cup unsalted butter room temperature
3/4 cup coconut sugar
1 egg
2 1/2 cups gluten free flour
4 cardamoms skins removed and crushed
1/2 tsp salt
1/4 tsp nutmeg

Instructions

Beat butter and sugar in a stand mixer or hand held beater till fluffy.
Blend in egg.
In a separate bowl stir together the flour, cardamom, salt and nutmeg.
Stir the dry flour mixture into the butter mixture until just combined.
Half the dough and form into two discs.
Cover with plastic wrap and refrigerate for 2 hours or overnight.
Preheat oven to 325 degrees.
On a lightly floured surface roll out one disc to about 1/4 inch thick.
Cut out cookie with the cookie cutters and put onto parchment lined cookie sheet.
Repeat with second disc and bake for about 12-15 minutes or the edges of the cookies just turn brown.
Let cool and then decorate with cookie icing and sprinkles.

The dough can be frozen as well and thawed in the fridge overnight. Once baked, these cookies stay fresh up to a week in an airtight container but they won’t last that long, I promise!

I like these cookie cutters so much that I have asked Lail for a discount for you all. Just type discount code ‘EATDRINKPURE’ at check out to get 10% off your entire order! Enjoy! She has lots of other goodies in her online shop as well!

Ok! I am off to bake some more and start distributing these babies, let me know in the comments what your plans are for Eid, do you have any special tradition in your home?

I know these cookies don’t seem the healthiest but I have used coconut sugar which is a healthier sweetener than white refined sugar. You can use honey too. Just substitute with about 1/4 cup honey. You can make it gluten free if gluten sensitivity is an issue. Just swap out with gluten free flour.

Happy Eid everyone!

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Cardamom Cookies