Recipe by Sydney Mike
From the 2002 cookbook, Mediterranean Street Food.
Top Review by Jamilahs_Kitchen
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.
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
Directions See How It's Made
- 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.