Lebanese Cookies Recipe
Ingredients
| Walnuts | 2 Cup (32 tbs), finley ground | |
| Orange rind | 1 Teaspoon, grated | |
| Unsalted butter | 1 Pound | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Eggs | 2 | |
| Brandy | 1 Tablespoon | |
| Flour | 4 3⁄4 Cup (76 tbs), sifted |
Nutrition Facts
Serving size
Calories 1344 Calories from Fat 744
% Daily Value*
Total Fat 86 g131.8%
Saturated Fat 41.5 g207.7%
Trans Fat 0 g
Cholesterol 233.1 mg77.7%
Sodium 34.3 mg1.4%
Total Carbohydrates 130 g43.5%
Dietary Fiber 5 g20%
Sugars 51.3 g
Protein 18 g36.1%
Vitamin A 39.6% Vitamin C 2.6%
Calcium 7.6% Iron 32.7%
*Based on a 2000 Calorie diet
Directions
Mix walnuts, 1/4 cup sugar and orange rind in bowl; set aside.
Cream butter in mixer bowl until light.
Add 3/4 cup sugar gradually, beating until fluffy.
Beat each egg slightly and beat into creamed mixture 1 at a time.
Add brandy and flour gradually, mixing to form dough.
Chill for 10 to 15 minutes if necessary for ease in handling.
Shape dough into 1-inch balls.
Make indentation in each ball with thumb.
Fill indentations with walnut mixture; pinch dough to cover filling completely.
Place seam side down on cookie sheet; place cookie sheet on lower oven rack.
Bake for 20 minutes.
Move cookie sheet to upper oven rack.
Bake for 5 minutes longer or until brown.
Remove to wire rack to cool.
Chef
