Petty-four Cookies (بيتي فور)

Petty-four Cookies (بيتي فور)

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بيتي فور ـ عربي

These cookies are called Petty-Four, the word is coming from the French word “Petit four”. This recipe is one of the recipes that brings me nice memories. I used to make these cookies with my sisters whenever we had any celebrations. I had written the recipe a long time ago and I just found it in my old notebook. Petty-four tastes so good. They are so easy to make and don’t take much time.

If you want to make this recipe, I would recommend using a cookie press. It is will give your cookies a nice shape.


The dough for the Petty-Four should be very soft so it can come out of the cookie press easily without ruining its shape.


The cookies will take a long time in the oven, so you need to watch it carefully.The bottom should be very light golden color.



I like to put strawberry spread at the bottom of one cookie and put another cookie on top of it. After I stick them together, I dip the side of each sandwich cookie in strawberry spread. Then I sprinkle shredded coconut over the cookie.



  • 1 ½ sticks unsalted butter at room temperature
  • 1 Egg
  • ½ cup powdered sugar
  • 1 tbsp. baking powder
  • 1 tbsp. powdered milk
  • 1 tsp vanilla
  • 2 cups flour
  • ½ cup strawberry spread
  • 1 cup grated coconut



  1. Preheat oven to 350 degrees.
  2. Mix butter, egg, sugar, milk and vanilla in a bowl.
  3. Add baking powder and gradually add the flour while kneading the dough.
  4. The dough should be soft, but not sticky.
  5. Fill the cookie press with dough and choose the shape you want.
  6. Press the cookies onto a greased/ungreased? baking sheet directly.
  7. Bakes for 8-10 minutes or until the bottom of the cookies are a very light golden color.
  8. Let the cookies cool for a minute
  9. Then spread some strawberry spread on the bottom of 1 cookie and the stick it to another cookie, creating a sandwich cookie. Repeat
  10. this process with all of the cookies.
  11. Dip the side of each sandwich cookie in the strawberry spread and coat with grated coconut.



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