Lebanese Easter Cookies
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Ingredients10 h 10 m servings 289 cals
Original recipe yields 60 servings (60 cookies)
- 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.
- Editor's Note:
- 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.
Per Serving: 289 calories; 10 g fat; 44.6 g carbohydrates; 5.2 g protein; 24 mg cholesterol; 67 mg sodium. Full nutrition
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