If you haven’t already started baking for the holidays,
you’d better get busy!
Here are five of our favorite cookie recipes for you to
consider for your Christmas dessert table:
butter/sugar mixture. Stir with your hands until a soft dough is formed. (If dough feels too sticky, add a little more flour.)
|Apricot Crescent Cookies|
sour cream. Mix well. Dough should be sticky. Shape into ball and sprinkle with
flour. Wrap in waxed paper and chill several hours. Divide dough into 3 parts.
Roll each section out to a large circle like a pie shell. Cut, as you would a
pie wedge, into 12 sections or less. Mix nuts into apricot preserves. Place
heaping teaspoon into large section and start rolling toward small point to
make crescent-shape (using fingers) as you place on cookie sheet. Bake in 350
oven 15 to 20 minutes until golden brown.
#3. Nazook, The Armenian Kitchen style
pecans, or unsalted pistachios are recommended)
or currants may be substituted)
‘Preparation and Assembly Directions’)
to rest for 10 minutes.
butter; mix with a fork or your hands until mixture is crumbly.
mixture, add egg, vegetable oil, lemon juice and yeast-yogurt mixture, mixing
well. Dough might be a bit sticky. If so, add a little more flour, but do not
dry out the dough.
minutes, or until no longer sticky. Form into a ball. (At this point, Armenians
traditionally mark the top of the dough ball with a “+”, symbolizing a cross.)
plastic wrap. Refrigerate at least 4 hours, or overnight.
Add sugar, chopped nuts (if using), apricots, raisins or currants (if using),
vanilla and cinnamon. Stir until the mixture is smooth.
from refrigerator; divide into 4 equal portions.
ball into a rectangle. Brush with melted butter.
1/2” border. Gently press the filling into the dough with your hands so that
the filling sticks to the dough. Fold the edges in 1/2” over the filling.
it into a long log shape, making sure the filling stays in place. Gently
flatten with the log the palms of your hands.
log into 2” pieces using a serrated knife or a crinkle cutting tool.
– or – parchment-lined baking sheets, spacing the nazook at least 1 ½ inch
apart from each other to allow for even baking.
for 25-30 minutes, or until golden brown. Place each nazook piece on a wire
rack to cool completely.
with coffee, tea, or hot chocolate.
|Armenian Cookie (Kahke)|
flour (perhaps a little more)
electric hand or stand mixer, cream together butter and sugar, until blended.
vanilla, baking powder, salt, and milk. Mix until blended.
cup at a time, mixing well after each addition until a dough forms. At this
point, gently work dough with your hands on a lightly floured surface. If the
dough is too sticky, you might need to add a little more flour.
a walnut-size piece of dough and roll it into a 6 inch rope. Shape into a
circle (doughnut-shape) with lightly floured hands by pressing rope ends
together. Continue this process until all dough is used.
on a lightly greased baking sheet.
sheet on bottom rack in the oven. Bake in a preheated 375°F oven for about 20
minutes or until golden brown.
on a wire rack.
#5. Tahini-Chocolate Truffles
plums, finely diced
unsweetened cocoa powder
currants, dried plums and cocoa powder in a food processor and blend until
smooth. If the mixture is too dry, add water one tablespoon at a time. You
should end up with a workable, not too sticky, ball. Taste mixture for
sweetness. If desired, add tamarind syrup to taste. (NOTE: The currants
and plums aren’t as sweet as raisins and dates, so I added about 1 Tbsp. of the
into balls, about ¾ – inch to 1 – inch each.
ball completely with the chopped nuts. (These can also be coated with coconut,
sesame seeds or ground pistachio nuts.)
parchment-lined tray and refrigerate until firm- about 1 hour – before serving.
the rich, decadent goodness!
tightly covered container.
tahini-chocolate truffles are very rich (have a beverage nearby!). It’s not
sweet as one would expect a truffle to be. It’s got an earthy flavor from the
tahini – not quite savory; not quite sweet. It has a delicious flavor that