In the summer when we trade the noise of Beirut for mountain noise, here is what we get:
A rooster announcing his activity several times during the day starting at 5 AM; coyotes howling plaintively in the valley at 11 PM nightly; daily fireworks for reasons ranging from the latest soccer game to a feast celebrating a religious figure (plug-in the religion of your choice); the muted roar of enemy drones circling the skies; cars honking for a wedding procession; a cackle of hens laying eggs (sold the next day at the grocer); at 9:30AM the rolling grind of steel blinds being raised to signal the beginning of a business day.
This cookie is normally filled with date paste; I made it with store-bought fig jam, the kind of jam that contains walnuts and sesame seeds and anise seeds and mastic.
The cookie itself is a shortbread-type, very crumbly with a melt-in-the mouth quality.
For an easy fig jam recipe, using above ingredients, clickhere.
INGREDIENTS: This quantity will yield about 45 cookies
- 2 cups of all-purpose flour (add a bit more if needed)
- 1/2 cup of cornstarch
- 1/2 cup of powdered sugar
- 1 heaping teaspoon of vanilla sugar or a teaspoon of vanilla extract
- 1/4 cup of milk (or more as needed)
- 8 ounces of unsalted butter
- 1 egg yolk (optional)
- 1 cup of fig jam
- Place the flour, cornstarch, powdered sugar and vanilla sugar in a food processor. Mix a few seconds to blend all the ingredients well; add the butter cut in chunks and mix until the mixture begins to form a mass; add a few tablespoons of milk gradually until the dough holds together and is moist and compact.
- Remove the dough and place on a counter; chop off small walnut-sized lumps of dough and place side-by-side on a piece of foil; do the same for the fig jam, making the pieces a teaspoon-size.
- Flatten the balls of dough; place a ball of fig jam on each; fold over from all sides to enclose; roll between the palms of both hands to shape into a smooth ball. Place on a parchment-lined cookie sheet.
- Beat the egg yolk slightly; brush on the balls and with a fork, press on each ball lightly to form an imprint in the glaze.
- Bake in a preheated 350F (180C) oven till slightly golden and dry to the touch.
Recipe is from Anahid’s Gourmet cookbook. (adapted)
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