Barazek "Sesame Cookies"
Sesame seeds on one side, pistachios on the other. This recipe makes 3 dozen cookies. If you want to make them for a festival or as gifts, you can double it.
Servings 36 cookies
Cost 5
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour (115 grams)
- 1 cup semolina flour (Caputo brand) Mine weighed about (180 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt (my addition, you can leave it out if you want)
- 5 ounces ghee (140 grams)
- 6 tablespoons sugar (75 grams)
- 1 large egg (100 grams)
- 2-3 tablespoons warm whole milk
- 1 cup sesame seeds (140 grams)
- 3 tablespoons honey (60 grams)
- 1 cup shelled pistachios, chopped (amount is approximate)
Instructions
- Preheat oven to 375 degrees F.
- Mix together the flour, semolina, baking powder and salt and set aside.
- With an electric mixer, beat the ghee, sugar and egg all together until creamy.
- Add the flour mixture to the ghee mixture and stir until blended, then add milk ½ tablespoon at a time until you have a soft and pliant dough.
- Using a level tablespoon, scoop dough and shape into smooth walnut size balls, then press and flatten into 2 inch rounds.
- Spread the chopped (or whole) pistachios on a flat surface and press the bottom of each round into the pistachios. Another way you can do it is to roll the dough into balls, set each ball over some pistachios, and press the rounds down into the pistachios so that they stick.Place rounds 12 to a cookie sheet, pistachio side down.
- Warm the honey in the microwave for about 10 seconds, then mix it with the sesame seeds. Spoon about a teaspoon of the sesame seed mixture on top of each cookie. Once you've topped all the cookies, go back and tap down the sesame seeds to coat the dough. You can do this with a damp finger or the back of a spoon.
- Bake one or two sheets at a time at 375 degrees for 15 minutes. Let cool completely.