Baraziq -- Sesame Cookies (Syria -- Middle East)
- 4 Tbsp
- granulated sugar
- 4 Tbsp
- unsalted butter, room temperature
- 1/2 tsp
- white vinegar
- 1 c
- all-purpose flour
- 1/8 tsp
- 1/3 tsp
- baking powder
- egg white, lightly beaten
- 1/2 c
- pistachio nuts, chopped small
- 1/2 c
- sesame seeds, toasted to lightly golden
FOR THE COOKIES
FOR THE GARNISH
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.