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| Lebanese Easter Cookies |
"These cookies are made in my mom's home village of Baalbek, in Lebanon's Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they're not hard to prepare, especially if you add the right ingredients."
Ingredients :
- 1 1/2 pounds butter
- 4 cups white sugar
- 1 cup water
- 9 cups semolina flour
- 8 cups all-purpose flour
- 1 1/2 tablespoons quick rise yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon allspice
- 1 teaspoon ground mahleb
- 1/4 cup black sesame seeds
- 1/4 cup rose water
- 1/4 cup orange flower water
- 1 cup warm water
Instructions :
| Prep : 2H | Cook : 60M | Ready in : 10H10M |
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- In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
- Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
- Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.
- Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
- Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.
Notes :
- Mahleb is a spice made from ground black cherry pits (from a type of tree that grows in the Near East, not North America). Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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