better-the-next-day cookies

these cookies are somewhat like the very popular mexican wedding cake type cookies or the greek kourabiedes, the exception being that they contain no eggs and include semolina. the semolina gives the cookies a different texture, one which is a little chewy. much much better the next day, these are very easy to make and great with strong coffee or tea.

called kurabiyeh, a turkish (or perhaps arabic, too) word for just "cookies" these are typically coated with icing sugar, a very common practice in many mediterranean countries. my siblings and i used to call these 'crabby' cookies because of the name — however after a few of them, you certainly weren't crabby but more happy from all the sugar :D. they probably made our parents crabby as there was always icing sugar all over our clothes and the floor! don't forget your plate or napkin when you eat these.


semolina kurabiyeh (cookies)

perfect with coffee or tea, these cookies taste even better the day after you make them. the semolina, which gives them a bit of a chewier texture, seems to relax a bit producing a firmer textured cookie.

makes approx. 24 kurabiyeh

ingredients:

1 c AP flour or cake flour, or 50/50 mix
1/2 c semolina
1/2 c sugar
1/2 tsp baking powder
1/8 tsp salt

1 c pistachios or other nuts, chopped

1 tbsp orange flower or rose water, optional
1/4 lb margarine or butter
2 tbsp oil

icing sugar, to coat cookies
1 tbsp finely ground pistachios, to garnish (opt)

method:

preheat oven to 325 F and lightly grease baking sheet.

mix dry ingredients together.

add nuts and mix everything.

cut butter or margarine into cubes and add oil. add the orange flower or rose water, if using.

with your hands, mix everything until it is crumbly. test by taking some of the mixture and squeezing it together. it should clump. if it does not, add a bit more oil. the mixture should be dryish.

make your shapes, either round or oval. it's about 1 generous tbsp for each cookie.

place on a baking sheet which has been lightly oiled leaving space between each cookie as they will expand some as they bake.

bake for only 20 minutes and remove from oven. let cool completely. don't move them before or they will break.

once cool, coat them in icing sugar. let them sit overnight. they taste better the next day and will harden up. they will be too "chewy" on the same day of making them.

after coating with the icing sugar, you can put about 1/8 tsp of ground pistachio powder on top to garnish each cookie (i ran out of pistachios when i made these!) to make them fancier.

enjoy!