5 Special Cookies From Around the World Shared by Allrecipes Home Cooks

Mahlab

Mahlab is a powder made from the pits of the sour St. Lucie cherry. It has cherry, floral, and almond flavor notes. In its raw state, it tastes bitter. Once cooked, it takes on a rich, fruity spice flavor. If you can't find mahlab, stir ¼ teaspoon of crushed fennel seeds and ¼ teaspoon of ground cardamom into the flour mixture in Step 1 of the recipe and stir 1/8 teaspoon of almond extract into the milk mixture after the yeast forms in Step 2 of the recipe.

Wooden Molds for Ma'amoul

You can find wooden molds like these (and other key ingredients for ma'amoul) online or in Middle Eastern markets. No mold? No worries! After sealing the dough around the filling, flatten slightly, then press or carve desired designs using a wooden skewer.

Get the recipe: Ma'amoul (Lebanese Date Cookies)

Ghorayebah (Butter Biscuits for Eid)

Ghorayebah — sometimes spelled ghoriba, ghriba, or ghryba (goh-REE-bah) — are popular North African and Middle Eastern cookies. Styles vary. This particular version is like a shortbread studded with cloves or almonds. It is lovely with coffee or tea.

"This is a seasonal Sudanese cookie usually used for Eid celebrations, but you are surely free to bake them at any time of year. This recipe was handed down to me by my mother," says recipe contributor Shiara.

Get the recipe: Ghorayebah (Butter Biscuits for Eid)

Kruschicki (Polish Bow Tie or Angel Wing Cookies)

We halved Dianne B's recipe for these cookies — also spelled chruściki — but kept the whiskey amount the same. Our test kitchen found it yielded a crispier result.

"Adding a teaspoon or so of plain vinegar to the mixture provides extra crispiness," says reviewer Grammy O.

"This recipe is from my grandmother. The secret is to roll the dough thin for a light, crisp cookie," says recipe creator Dianne B.

Step 1

On a floured work surface, roll each dough piece as thinly as possible, sprinkling flour under and on top of dough as needed to keep from sticking. Cut dough into one-inch-wide strips, about three inches long. Cut a slit (about 1 ½ inches long) lengthwise in the center of each strip.

Step 2

Gently pull one end through the slit.

Step 3

Working in batches, fry three or four strips in hot oil, turning once, until golden brown, 30 to 40 seconds. Drain strips on a paper towel-lined plate. Sprinkle with powdered sugar while still warm.