These irresistible little cookies are Ramadan favorites throughout the Middle East—but they are also gobbled up throughout the year.
– 1 c. sesame seeds
– 2 tbsp. honey
– ¾ c. sugar
– ¾ c. (1½ sticks) unsalted butter, softened
– 2½ c. flour
– ½ tsp. baking powder
– Dash salt
– ½ to ¾ c. water or milk
– 2 tbsp. pistachios, chopped
Step 1:Preheat oven to 350°F. Lightly grease two baking sheets.
Step 2: Place sesame seeds in a skillet over medium heat and cook, stirring often, 3 to 5 minutes. Transfer seeds to a medium mixing bowl and combine with honey.* Mix well, adding a tbsp. or so of water if the mixture is too dry and sticky to stir easily, and set aside.
Step 3: In a large mixing bowl, cream sugar and butter together. Add flour, baking powder, and salt. Using your hands, blend well, adding enough water or milk to make a soft, smooth dough.
Step 4: Form dough into walnut-sized balls. Dip one side of a ball into pistachios. Place on a greased baking sheet, pistachio-side down. Use the flat bottom of a water glass dipped in flour to flatten the ball. Sprinkle with sesame seed mixture, pressing with glass so seeds stick firmly. Repeat with remaining dough and sesame seeds.
Step 5: Bake 15 to 20 minutes.