Lebanese Cookies

Submitted by *Parsley*

"Different from the "cookies" we are used to making. Seems like a bit of work, but my neighbor makes them and they are yummy!"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 36

ingredients

• COOKIES

• 1⁄3 cup cooking oil
• 1⁄2 cup butter, softened
• 1⁄3 cup sugar
• 1 tablespoon orange juice
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 2 cups flour

• SYRUP

• 3⁄4 cup sugar
• 1⁄3 cup honey
• 1⁄2 cup water

• NUTS SPRINKLE

• 1⁄3 cup finely chopped walnuts

directions

1. Preheat oven to 350.
2. In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
3. Add orange juice, baking powder and baking soda, mix well.
4. Gradually add flour to make a soft dough.
5. With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
6. Cool about 2 minutes and remove to a wire rack.
7. Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
8. Dip the COOLED cookies into the warm syrup.
9. Sprinkle immediately with the finely chopped walnuts.
10. Return to wire rack to set.

Reviews

[Dasha]

The texture is simular to shortbread cookies. They tasted good. I used the extra syrup in a tiny bowl for extra dipping. The cookies are a bit dry inside like shortbread cookies.

 

[Kim127]

Oh Yum!! I liked these cookies both before and after the dipping process. Light buttery flavor and I thought they were really easy to make. My dough is soft but was easy to work with. I only managed 2 dozen cookies, I must have formed they too big. Thanks!

 

[Stephanie Y.]

Delicious! A little time consuming but worth every minute.They dough is very crumbly to work with but don't worry the end result is a cookie that is pretty firm. Make sure you chop the walnuts very fine- they stick better and are prettier that way. I didn't follow directions (my mistake) and I rolled the cookies in the nuts instead of sprinkling them. Thanks Parsley for the great recipe!