Post: Mahlab

Makes: About 25 cookies, Prep time: 20 minutes, Bake time: 10-15 minutes  

INGREDIENTS:

• 1 lb butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 4 c all-purpose flour
• 1/2 c black sesame seeds
• 2 tsp ground mahlab

METHOD:

Preheat oven to 400 F (200 C)

1. Cream the butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add eggs and mix until combined. Add remaining ingredients and mix until dough forms.
2. To shape the dough, take a 1-inch ball and roll it until long and about 1/2 inch thick. Connect the ends, forming a slightly pointed circle. Arrange on a parchment-lined baking sheet and let rest in the freezer for about 10 minutes.
3. Pop the baking sheet in the oven with the rack placed on the upper third of the oven.
4. Bake until the bottoms are golden-brown, about 10-12 minutes, turning the sheet halfway through. If the tops are also golden-brown, they’re finished. If the tops need more color, place the sheet under the grill for about a minute or two, checking ever 15 seconds.
5. Cool completely (preferably on the baking sheet) before handling. Store in an air-tight container up to 2 weeks

Enjoy!

This recipe is from Omayah Atassi, at Omayah Cooks.

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