Recipe by Olha
The main ingredients in these cookies is halvah, which is a "sweetmeat" -- the origin of its name -- made from honey, ground sesame seeds, nuts and rose water. This uniquely flavoured sweet, which has been a part of Middle Eastern Cooking for centuries, is available at specialty stores and many supermarkets in tins or by the pound. In this recipe, you can add as much as 1/3 pound of halvah if you want to intensify the flavour. These cookies age beautifully and can be stored for a long time in a cookie tin. from Rena Mazor, Coquitlam, British Columbia.
Top Review by Dug
I followed the directions exactly but the cookies started to get too brown on the bottom well before the time was up. They tasted pretty good except for the bottoms. I had some leftover dough so I added a bit of cinnamon and reduced the oven time. These were different but also good.
- 3 large eggs
- 3⁄4 cup oil
- 1⁄4 lb halvah (chocolate or marble)
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 4 cups flour
Directions See How It's Made
- In a large bowl, mix eggs and oil.
- Incorporate halvah using a hand mixer.
- Add sugar, baking powder, baking soda and flour to make a workable dough.
- Add extra flour if necessary.
- Preheat oven to 350 degrees F.
- Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets.
- Bake for 15 to 20 minutes.
- Cool completely before eating, at least 30 minutes.
- Makes 3 dozen.
- The Great Canadian Feast.