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    You are in: Home / Recipes / Saint Barbara cookies (Lebanese) Recipe
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    Saint Barbara cookies (Lebanese)

    Average Rating:

    2 Total Reviews

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    • on December 27, 2001

      These cookies were something different. But, I'd like to make a few suggestions based on how I made them today. Firstly, on mixing the dry ingredients with the butter-oil mixture, I didn't get a soft dough. What I got was something similar to "boondis" i.e., small round balls. I made these into round balls(just like we make ladoos) and then baked them for 24 minutes. Once these were cooled, I dipped them in the topping. For the topping, I suggest to heat sugar and water together and once the sugar has melted, to add the honey. Allow to simmer for 2-3 minutes. Then, dip the cooled cookies into this syrup and after removing from the syrup, arrange in a serving tray/dish and then sprinkle with nuts. Initially, I made the topping as the recipe says, but the problem was that the whole thing hardened up within seconds and made it very difficult for me. That's why I came up with the idea mentioned above. Another thing, I could make only 1 dozen cookies and not 3 dozen as per the measurements mentioned in this recipe. Overall, it was okie, something different from usual cookies.

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    • on January 09, 2002

      Unfortunately what you have sent to me is a quite different recipe. I think what you have sent is called (fonikia). This is not the right natif topping for which I asked. Hints of what I know about the natif are as follows: it contains egg whites, white in colour, (irq halawa)and it is similar to royal icing.

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    Nutritional Facts for Saint Barbara cookies (Lebanese)

    Serving Size: 1 (828 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1270.2
    Calories from Fat 577
    Total Fat 64.1 g
    Saturated Fat 23.4 g
    Cholesterol 81.3 mg
    Sodium 552.1 mg
    Total Carbohydrate 169.4 g
    Dietary Fiber 3.2 g
    Sugars 104.0 g
    Protein 11.0 g


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