Posts Tagged ‘Cookies’
Tips for a Better Lebanese Ka’ik Recipe
Tips for baking better Lebanese Ka’ik, a traditional yeasted Easter bread/cookie that is soft, flavorful, and sweet. For the beautiful molds made of solid walnut, and the Mymoune Rose Water, visit MaureenAboodMarket.com. I’ve shared with you before some of the confounding aspects of our beloved Lebanese ka’ik. I have asked (and continue to ask): is…
Read MoreDate-filled Ka’ik
There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. This spiced, glazed sweet bread version is filled with dates and pressed for a beautiful imprint on top. Find the molds at Maureen Abood Market. As I was noting recently, the scent of what’s cooking in the kitchen has a powerful…
Read MoreKa’ik Biscuit Cookies
There are many different versions of Lebanese ka’ik. These biscotti-like crunchy Ka’ik Biscuit Cookies are flavored with anise, rose water and turmeric. There’s a great divide here, as I’m sure there must be where you are, over the flavor of black licorice. This is anise, a flavor that brings intense joy to the face and…
Read MoreApricot and Mulberry Jam Thumbprint Cookies
These gem-like jam thumbprint cookies are fun to make and so tender and beautiful. Use a combination of preserves like apricot and mulberry for color and flavor interest. This one will brighten up the cookie plates. It’s a beauty. That’s what mom said when she tasted the thumbprint cookies I’ve been making with our gorgeous…
Read MoreLavender-Orange Blossom Shortbread Recipe (Lebanese Graybeh)
Lebanese graybeh are a delicate, melt-in-your-mouth shortbread cookies. They take beautifully to the flavor combination of lavender and orange blossom! I recently spoke to a group of high school students about life as a writer. They were having a whole week of writerly immersion, to encourage the idea that writing isn’t just about that pain-in-the-neck…
Read MoreIngredient: Edible Dried Lavender
Last summer, when I was intoxicated with the beauty, scent, and flavor of the fresh lavender from Lavender Hill Farms up north here, I thought of this very February day. When seasons are so defined, so distinct, deep, and determined as they are in these parts, the pleasure and wonder of any of them is…
Read MoreLebanese Walnut Ma’moul Cookies
Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Purchase flower waters here and exceptional ma’moul molds here. I used to kick-box. A lot. And I loved…
Read MoreLebanese Ma’moul Molds
It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. Even if we weren’t making the cookies that often, we did…
Read MoreRecipes for your (full) holiday cookie plate
Here’s what goes on in our house right about this time every year: the holiday china and its accessory pieces appear, as do the pretty paper plates for giving some of the bounty away. A plate or two are filled with cookies and candies, and refilled so that the plates are full at all times.…
Read MoreLebanese Crunchy Sesame Cookies
If there is one cookie I want to eat every single day, it’s my crunchy sesame seed cookies. So crisp, light, and nutty, they are a perfect combination of flavor and texture. Keep the cookies in an airtight container. I used to travel what seemed like a major hike north in Chicago to get my…
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