Tags
backlava, butter cookies, Cookie, rose water, soft cookies, twist cookies, ماء الورد, بسكويت مجدل, بسكويت الزبده, بسكويت بحشوة البقلاوه
Experience the Levant’s taste with this melt in your mouth butter cookies topped with baklava pistachio nut filling.
As schools started yesterday, my schedule already being full to the top. I can’t feel the time when it quickly passing by between the kids, school, and home. I guess this is everybodies problem these days, everyone seems in a hurry to catch up with his own piled stuffs to do.
The great advantage about cookies is that most of them can be made in advance, so they always be ready for any upcoming occasion whenever you’re busy which leaves you time to do other stuffs or if you just settle down to end your working day with sweet treat and an afternoon cup of coffee or a relaxing cup of tea.
Baklava Twist Cookies
- 1 cup (8ounces) butter, softened
- 1/3 cup superfine sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 cup corn starch
- 2 teaspoon rosewater
Nut Topping
- 2/3 cup roasted unsalted shelled pistachios, chopped finely
- 2 tablespoons honey
- 3 teaspoon rosewater
1- make nut topping, combine all ingredients together in small bowl, set aside.
2- beat butter, sugar, and extract in small bowl with electric mixer until smooth. Transfer mixer to large bowl, stir in sifted flour and corn starch in two batches. Stir in rosewater.
3- wrap the dough with plastic wrap and refrigerate for 1-2 hours.
4- preheat oven to 350 f. Roll rounded tablespoon of mixer into balls, roll each ball into 4 inch log. Twist each log into a loop, overlapping one end into the other. Place twists about 1 inch apart on oven tray.
5- top each twist with 1/2 teaspoon nut topping.
6- bake twists about 10 minutes, cool on trays. Store in air tight container.
بسكويت مجدل بحشوة البقلاوه
١ كوب زبده لينه
١/٣ كوب سكر ناعم
١ م ص فانيلا
١ ٣/٤ كوب طحين متعدد الاستعمال
١/٤ كوب كورن فلور( نشا)
٢ م ص ماء ورد
مقادير حشوة الوجه
٢/٣ كوب فستق حلبي نيء غير مملح محمص ومطحون وسط
٢ م ك عسل
٣ م ك ماء ورد
نخلط مقادير الحشوة مع بعض
نخفق الزبده والسكر ونضيف الفانيلا
بالتدريج نضيف الطحين والنشا الى الخليط ثم نضيف ماء الورد
نغلف العجينه ونتركها ترتاح بتلتلاجه من ١-٢ س
نقسم العجينه الى كرات بحجم ملعقه كبيره ونشكل كل كره الى اسطوانه بطول ٤ انش
نلف طرف الى الاخر بحيث يكون كل طرف فوق الاخر
نصفها بصينيه ١ انش بين كل واحده
نضع مقدار ١/٢ م ص من الحشوه فوق كل حبه من البسكويت ونخبزها بفرن محمى مسبقا على ٣٥٠ ف لمدة ١/٠ د
