Iraqi 'Shakarlama' Cookies: A Sweet Tradition for Post-Yom Kippur Break Fast

Following the solemnity of Yom Kippur, Iraqi Jewish households traditionally welcome the end of the fast with a comforting ritual: preparing and sharing sweet treats alongside hot mint tea. Among the most cherished of these confections is 'Shakarlama,' a simple yet flavorful cookie deeply associated with this post-fast gathering.

The Shakarlama cookie, described as having a taste of home, is a traditional Iraqi delicacy. It is characterized by its initial slight hardness after baking, which softens over time when stored in an airtight container, allowing its flavors to deepen. This gradual return to normalcy after a day of fasting is symbolized by enjoying a cup of mint tea with these cookies.

The recipe for approximately 30-35 Shakarlama cookies involves creaming together 300 grams of soft butter (or margarine/shortening), 1.5 cups of sugar, a packet of vanilla sugar, one egg, and a teaspoon of rosewater, along with a pinch of ground cardamom. Two cups of sifted flour and a packet of baking powder are then added to form a uniform, firm dough. The dough is shaped into small balls, flattened slightly, and formed into an oval shape, with a whole roasted almond or peanut pressed into the center of each.

The cookies are baked in a preheated 180°C (350°F) oven for 18-25 minutes, until lightly golden on the bottom and edges, while the top remains pale. After cooling completely, they are stored in an airtight container at room temperature. A tip for handling sticky dough is to refrigerate it for 20-30 minutes. The article emphasizes that the cookie's initial firmness is normal and that it softens and improves in flavor and texture over time.