Simple, delicate Lebanese cookie often made during the Easter holiday.
- 2 cups of all purpose flour
- 2 cups of semolina flour
- 1 1/4 cup powdered sugar
- 3/4 cup Crisco shortening*
- 1/2 cup unsalted butter (1 stick) softened*
- 1 tsp mahlab spice*
- a few grates of fresh nutmeg (can sub 1/2 tsp ground)
- 1/4 cup water
- 1 1/2 tsp baking powder
- Sesame seeds/pistachio nuts (optional)
- Preheat oven to 350 degrees and line 2 cookie sheets with silpat or parchment paper, set aside.
- In a large bowl combine your flour, semolina, powdered sugar, Crisco and butter.
- Work the mixture with clean hands breaking up the shortening and butter until blended with the dry ingredients.
- Once the mixture is coarse and mostly worked together, add in your mahlab and nutmeg and 1/4 cup water.
- The water will begin to create a cohesive dough.
- Finally add your baking powder and work into completed dough.*
- At this time you can begin forming long ropes and cutting into 1.5″ lengths, take each mini-rope and create a ring.
- Continue creating rings until you finish the dough.
- Rings can be dipped in sesame seeds or topped with pistachio nuts or left plain.
- Bake for 18-20 minutes at 350 degrees on the upper 3rd rack of your oven in prepared cookie sheet.
- Cookies should be firm and even have a slight reddish color to the tops.
- Remove and let cool and enjoy!
- Cookies can be stored in an air tight container for several week or frozen for longer periods.
- Replace butter with additional shortening to make completely vegan.
- I urge you to use mahlab spice to get the true flavor but you can omit and replace with cardamom or another spice of your liking to create the same style cookie.
- If your dough is too soft, wrap and place in fridge to firm up. Dough can be stored in fridge if you aren’t able to bake all at once.
- Cookies can be frozen for up to 3 months in sealed container
Keywords: cookie, dessert, lebanese, easter, dessert