E-I-D Letter Cream Cookie

I know, I know. I probably missed the trend with these cookies. They seemed to be a huge hit last year. But I couldn’t resist, I really wanted to make this E-I-D letter cream cookie because I thought it would just be the cutest thing on an Eid table.

When I was doing my research I learned something, a little embarrassing to admit but here goes, I always thought these were cookie letters, turns out they’re actually tarts. The ‘cookie’ is made out of a type of pie/tart crust dough, cut into a letter, baked and decorated. They’re usually filled with a cream like filling and topped with edible flowers, chocolates, macarons, fruit and other yumminess. I also made a version with figs and star fruit that I found at the grocery store.

I wanted to make this an easy version, something you wouldn’t have to spend hours doing, so after learning this was made out of tart crust I thought why not just use store bought. This tart is made with store bought shortcrust pastry, cut using my EID template, filled with a cream cheese cream, topped with edible rose buds, phyllo roses, strawberries, raspberries and some chocolate. Keep in mind you don’t have to top it the way I did, you can use any decorations you like, you can leave the filling plain or flavour it. Don’t be too concerned about the toppings either, find some fruit at the grocery store and even use pantry items to top it. I’ve listed some topping suggestions below.

Flavours for the cream filling:

• Cardamom
• Rose water
• Chocolate (add some cocoa powder or cooled melted chocolate into the filling and mix well)
• Orange blossom
• Lemon
• White chocolate (melt white chocolate and let it cool before adding into the cream filling, mix well to combine)

Topping ideas

• Berries
• Chopped chocolate bars or slabs
• Lindt balls
• Ferrero Rocher
• Figs
• Fresh flowers (cover the stems in some cling wrap so they don’t touch the filling)
• Edible flowers
• Macarons
• Wafer sticks
• Meringues
• Fruit (make sure it’s fruit that will stay out without browning)
• Pretzels (plain or chocolate covered)
• Nuts (plain or chocolate covered)

For a kids version:

• Sprinkles
• Jelly worms or other jellies
• Chocolate
• Lollies/Candy
• Oreos

One of the best parts about this is that you can make all the components before hand and just assemble it on the day, so you’ll have one less thing to stress about. If you are planning to do this, bake your letters and make your filling 1-2 days before. Store the letters and the cream in an airtight container in the fridge. On the day prepare your toppings, give the cream a whip and pipe onto the letters, top and serve.

Print Recipe

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E-I-D Letter Cream Cookie/Tart

Ingredients

Cookie

• Store bought shortcrust pastry
• Printable EID letter Template

Filling

• 250 g cream cheese softened
• 1 1/2 cup thickened cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Assembly

• Baked and cooled letters
• Filling
• Toppings

Instructions

Cookie

• Remove your shortcrust pastry from the freezer to soften slightly. I used 3 sheets (24cm x 24cm).
• Print and cut your template.
• Preheat your oven to 200c.
• When your pastry is soft enough to cut (but still firm), place your template on the pastry and using a sharp knife, cut around it. I fitted 2 x Es on 1 sheet, a D and I on 1 sheet and the other D and I on the last sheet.
• Use a fork to prick the pastry to avoid it rising.
• Place in the oven for 15-20 minutes, until the cookie is golden brown.
• Remove from the oven and set aside to cool.

Filling

• In the bowl of your stand mixer, place the cream cheese and sugar.
• Beat until smooth and creamy.
• Add in your cream and vanilla and beat until thick, like whipped cream.
• Fill into a piping bag with a wide round nozzle or cut the tip of the bag to make a 1cm opening.

Assembly

• Place a cookie letter down on your serving platter.
• Pipe the cream filling in little mounds evenly around the letter (2 rows fitted well).
• Place the second letter on top and do the same.
• Do this for all the letters. until both layers have been filled.
• Top with your preferred decorations and serve.
• Can be stored in the fridge for about 24 hours if necessary, but is best eaten the same day.

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