MELT-IN-MOUTH COOKIES, EGYPTIAN STYLE - GHORAYEBAH
This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the "Eftar Feast" Tips: *Add 1 egg white if it's not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold
Provided by A. Heshmat
Categories Dessert
Time 33m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter till white.
- Add Sugar and beat for 3 more minutes.
- Add A.P. flour, salt and beat for 2 minutes.
- Garnish with ½ Almond or a pine (as per photo).
- Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
- The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
- leave it to rest in the Fridge for 15min.
- Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!
Nutrition Facts : Calories 187.9, Fat 7.6, SaturatedFat 4.7, Cholesterol 19.6, Sodium 8.6, Carbohydrate 28.4, Fiber 0.5, Sugar 14.3, Protein 2
EGYPTIAN EL MENENAS (ALMOND PASTE COOKIES)
This is from "Best of African Cooking". I haven't made it yet. A date variation is included below.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Add sugar to the almond paste; mix well. Add 1 teaspoons orange flower water and cinnamon to taste (at least 1/2 tsp). Blend well into a smooth paste.
- In a bowl, combine melted butter with flour. Add the other teaspoons of orange flower water. Knead into a dough that holds together. Do not add any water unless absolutely necessary.
- Form balls about 1.5 - 2 inches round. Make a depression in the center of each ball with your thumb. Fill hole with almond paste.
- Place on a greased baking sheet and bake at 375 for 30 minutes or until nicely browned. Sprinkle with grandulated sugar.
- VARIATION: A date filling can be substituted for the almond one. Chop 1/2 lb. pitted dates and combine into a paste with 4 T. soft butter.
Nutrition Facts : Calories 3615.8, Fat 188.2, SaturatedFat 84.1, Cholesterol 325.5, Sodium 897.5, Carbohydrate 449.4, Fiber 17.6, Sugar 232.9, Protein 47.5
ALMOND PASTE COOKIES
In a book called Creative Kitchen about food gifts, there was a recipe for Ice-Cream Cone Cookies. It included bubble gum-flavored oil (WHAT??). What intrigued me was that the main ingredient was almond paste. Being a good German girl, I love almond paste (marzipan), so decided to adjust the recipe a bit and never mind the bubble...
Provided by Carolyn Haas
Categories Cookies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Place almond paste in micro-safe bowl and microwave on high for 25 seconds to slightly soften.
- 2. Add butter and sugars, beat until fluffy. Add eggs and extracts. Gradually add flour, mix until soft dough forms. Divide dough into thirds, wrap in plastic and chill for at least an hour.
- 3. Preheat oven to 350ºF. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut out with cookie cutters. Put on lightly greased cookie sheet. Bake 7-9 minutes until lightly browned. Cook on wire rack.
- 4. Frost.
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