Baraziq -- Sesame Cookies (Syria -- Middle East)
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FOR THE COOKIES
unsalted butter, room temperature
FOR THE GARNISH
egg white, lightly beaten
pistachio nuts, chopped small
sesame seeds, toasted to lightly golden
How to Make Baraziq -- Sesame Cookies (Syria -- Middle East)
1FOR THE COOKIES:
In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
2Add 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.).
3Divide dough into 18 pieces to make small baraziq.
4Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
5Shape 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.
6FOR THE GARNISH:
Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
7Dip 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.
8Arrange the coated disks, pistachio side down, on the prepared baking sheet.
9Bake 20-25 minutes or until cookies are golden brown, then let cool before serving. Keep uneaten cookies up to 2 weeks in a tightly sealed container.
Printable Recipe Card
About Baraziq -- Sesame Cookies (Syria -- Middle East)