Moroccan bechkito are crisp cut-out cookies that can be flavored with lemon zest or vanilla. Small stars, hearts, circles and crescent moons are popular shapes, but you can use a small glass or whatever small cookie cutters you have on hand.
Unlike many sugar cookie recipes, this one is not too-sweet, and doesn't require any time to chill the dough. Try serving bechkito with Moroccan Mint Tea.
- 3 large eggs
- 2 cups (about 250 g) powdered sugar
- 1/2 cup vegetable oil
- 3 tablespoons corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- zest of 3 lemons or 2 teaspoons vanilla
- 4 cups (500 g) flour, approximately
- 1 or 2 beaten egg yolks
- coarse sugar for sprinkling on the cookies (optional)
With an electric mixer, beat the eggs and powdered sugar until thick and white.
Add the oil, corn starch, baking powder, and salt and beat until smooth. Stir in the lemon zest or vanilla.
Mix in enough flour – about 4 cups – to make a soft, manageable dough. Divide the dough into large balls.
Preheat your oven to 375° F (190° C).
On an oiled or floured surface, roll out each ball of dough to 1/16" thick. Cut out small rounds or shapes, and transfer the cut-out dough to lightly greased baking sheets. Brush the cookies with the egg yolk, and if desired, sprinkle with a little coarse sugar.
Bake the cookies for about 15 minutes, or until golden brown. Transfer the cookies to a rack to cool.
Store cooled bechkito in an airtight plastic container for up to a month. They can also be frozen for several months.
