By Sydney Mike on May 25, 2009
Photo by Nif
Photo by Nif
"From the 2002 cookbook, Mediterranean Street Food."
Serving Size: 1 (49 g)
Servings Per Recipe: 9
"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!"
"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."