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Somali Buskud (Pressed Spritz Cookies)

When we were younger, my mom would make us Buskud (the Somali word for cookies) every Eid. Even if we were upstairs in our room, the sweet smell of the vanilla and cardamom would have us rushing down the stairs so we could steal a couple while they were still hot and fresh out of the oven.

Now as an adult living away from home, I find myself craving these nostalgic treats but could never get them right, not as good as my mom made them. For the last week or so I’ve been trying to recreate my mom’s cookie recipe that I grew up with and love. After a couple of attempts, I think I’ve nailed it!

I’m excited to share this simplified recipe for Somali Buskud – Pressed Spritz Cookies – it captures all of the delicious flavors and cultural tradition of Buskud, but with proper measurements and instructions so you can make it just as good as all the professional eye-balling-it Somali moms out there!

This recipe for Somali Pressed Spritz Cookies not only brings a taste of Somalia to your kitchen, but it also allows you to create beautiful and intricate designs with just the use of a cookie press. No need for fancy decorating skills, these cookies are a crowd-pleaser and are picture perfect for any occasion. Plus, the recipe is quick and easy to follow, making it a great option for busy days when you still want to indulge in some homemade treats.

So go ahead and give this recipe a try, and experience the delicious flavors of Somali cuisine in your own home. Don’t forget to share your creations with us. Happy baking!

Somali Buskud (Cookies)

5 from 1 vote

Ingredients

  • 4 Eggs
  • 2 cups Sugar
  • 1/2 tsp Cardamom
  • 1/2 cup Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 1 pinch Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 stick Butter melted
  • 4 cups Flour

Instructions

  • In a bowl whisk together the eggs, sugar, cardamom, vanilla, oil, salt, baking powder, and baking soda. Continue whisking until the sugar is completely dissolved.
  • Add in the melted butter and give it a quick whisk to incorporate it into the batter
  • Add in the flour slowly. Make sure to not overwork the batter. You don’t want to fully knead it, just mix until everything is fully incorporated and the batter is smooth. It should be thick but not doughy.
  • Add the cookie batter to your cookie press and press out the cookies onto a greased baking pan.
  • Bake at 350 degrees until the lower 1/3 of the cookies are golden brown. Then set the oven to a low broil until the tops are also golden brown.
  • Allow cookies to cool before serving
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4 Comments

  1. Where did you purchase the cookie cutters from please?

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