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Categories:
granulated sugar unsalted butter egg white wine vinegar flour salt baking powder egg pistachio nut sesame seeds
Viewed: 68 - Published at: 9 years agoIngredients
- 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
Method
- 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.
