Prep 15 mins
Cook 35 mins
From the 2002 cookbook, Mediterranean Street Food.
FOR THE COOKIES
- 4 tablespoons granulated sugar
- 4 tablespoons unsalted butter, room temperature
- 1 medium egg
- 1⁄2 teaspoon white wine vinegar
- 1 cup all-purpose flour
- 1⁄8 teaspoon salt, to taste
- 1⁄3 teaspoon baking powder
FOR THE GARNISH
- 1 egg white, lightly beaten
- 1⁄2 cup pistachio nut, chopped
- 1⁄2 cup sesame seeds, toasted to lightly golden
- FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
- Add rest of the cookie ingredients & blend with your hands until there is a soft dough. (If too soft to work with immediately, refrigerate for 1 hour.).
- Divide dough into 18 pieces to make small baraziq.
- Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
- Shape each ball of dough with your hands until you have a thin disk about 2 1/2 inches across, & place it on a large platter. Repeat with the other pieces of dough.
- FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
- Dip each of the shaped disks in the egg white, then in the pistachios ON ONE SIDE ONLY & then in the toasted sesame seeds on the other side, making sure you coat them well with the seeds.
- Arrange the coated disks, pistachio side down, on the prepared baking sheet.
- Bake 25-35 minutes or until cookies are golden brown, then let cool before serving. Keep uneaten cookies up to 2 weeks in a tightly sealed container.
I had fun making these simple yet delicious cookies. I did sub some rose water for the vinegar just cause it's a holiday.I added raisins for my son. Such an easy dough I just made everything in the food processor. I will definitely make these again. Maybe with some coconut next time. Thanks. Made for Ramadan Tag 09.
These are delicious!!! So easy to make and just a really nice treat. I didn't use the pistachios because I want to take them to work and lots of kids have nut allergies. I also didn't need to use the egg white before dipping the cookies in my black and white sesame seeds because they were sticky enough. So good! Made for 1~2~3 Tag Game. Thanks Sydney Mike! :)
These are just plain divine! They're perfect for when I go on sugar benders, and aren't too sweet. I used brown sugar and olive oil instead of butter to get a Middle Eastern flavor and I'm avoiding solid fats these days. Sprinkled in just a little kosher salt to hold the dough together. For the garnish, I just sprinkled on a few toasted sesame seeds once I rolled the dough onto the baking sheet; didn't have any pistachios; I think 1/2 cup of each is pretty excessive because I only got 16 small cookies. I snuck one out of the oven and it was good but I liked them even better the next day! Usually it's always the other way around for cookies. I'll definitely be making these again, probably doubling or tripling for parties. Made belatedly for our VIP in Veggie Swap 23!