You are here

Salted Cookies

admin's picture
Ingredients
  Lukewarm water 1⁄4 Cup (4 tbs) (105 F To 115 F)
  Active dry yeast 1 Tablespoon
  Sugar 1 Tablespoon
  Butter 1⁄2 Cup (8 tbs), melted
  Shortening 1⁄4 Cup (4 tbs), melted (Crisco)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Ground mahleb 1⁄2 Teaspoon
  Flour 4 Cup (64 tbs)
  Water 1 Cup (16 tbs)
  Egg 1 , lightly beaten
  Sesame seeds 1⁄4 Cup (4 tbs)
Directions

In a small bowl sprinkle the quarter cup lukewarm water with the yeast and sugar.
Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast.
Meanwhile, combine the butter, shortening and oil.
Stir in the salt and mahleb, mixing well.
Combine with the yeast mixture.
Fold in the flour and mix together, kneading well with water until a soft and smooth dough is formed.
Drop the dough into a greased bowl, turning once.
Cover with a towel and set in a warm place to rise for about 1 hour, or until the dough has doubled in volume.
Divide the dough into 6 to 8 balls.
Roll out the balls, one by one on a lightly floured surface to about quarter inch thick.
Shape into any form you wish: rings, rounds, braids, sticks, twists, etc.
Arrange the cookies on lightly greased baking sheets.
Brush the tops with the egg.
Sprinkle with the sesame seeds.
Place them in a warm place and let them rise again.
Bake at 350 degrees for about 10 to 15-minutes, or until golden brown.
Place on wire racks to cool.
Store in covered cookie tins.

Recipe Summary

Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie

Rate It

Your rating: None
4.133335
Average: 4.1 (12 votes)