Baraziq - Sesame Cookies (Syria - Middle East)

Time

Prep 15 min · Cook 35 min · 50 min total

Difficulty

medium

1. 1

   FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.

2. 2

   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.).

   60 min
3. 3

   Divide dough into 18 pieces to make small baraziq. Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.

4. 4

   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.

5. 5

   FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.

6. 6

   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.

7. 7

   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.

   35 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.