EID COOKIES

Simple cookie recipe.Begin by mixing the dry ingredients in a bowl:
4 cups flour (500 g)
1/2 cup sugar (120 g)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sesame seeds
1 teaspoon anise seeds
1 teaspoon ground anise

Now add the wet ingredients, but don't stir them in yet:
1/2 cup vegetable oil
1/2 cup orange flower water
1 teaspoon vanilla

In the next step you'll also need:
approximately 1/2 cup water

Use your hands to mix in the oil, orange flower water, vanilla and as much of the 1/2 cup of water as necessary to form a dough that's easy to shape but not sticky. Knead the dough just until it's smooth.

Divide the dough into portions about the size of large walnuts. Shape each piece into a ball, and then roll each ball back and forth on your work surface to make a rope as thick as your small finger.

The ropes of dough can be decorated. Either prick the length of each rope with a fork, or score the top of each rope as shown here. If scoring, use a small, sharp knife and cut shallow diagonal slits about 1/8" apart along the top.Fold the rope into a wreath-shape, twisting and pinching the ends together to seal. Transfer the wreath to a greased baking sheet, and repeat with the remaining doughLet the folded dough rest for 30 minutes on the baking sheet. You can see here that the dough has risen a bit.

Preheat an oven to 350° F (180° C). Bake the cookies for about 30 minutes, or until golden and crunchy. Transfer the cookies to a rack to cool.
Be sure the cookies are completely cooled before storing in an airtight container.