Barazek Cookies
Barazek Cookies are Middle Eastern shortbread-like cookies that are slightly chewy. These delightful treats are known for combining buttery crisp texture with a rich nutty flavor. The smooth cookie dough is spiced with mahleb and brushed with an orange blossom water spiked sugar syrup. What truly sets them apart is the luxurious aromatic flavors of toasted sesame seeds that are generously coated on one side of the cookie. In contrast, pistachios on the other side lend a satisfying crunch with nutty undertones. Enjoy special blissful moments indulging in these irresistible cookies with a subtle floral sweetness for dessert!
Equipment
- stand mixer, non stick baking trays, oven
Ingredients
For the cookies:
- 8 oz butter unsalted
- ¾ cup powdered sugar
- 1½ cup all-purpose flour
- ¼ tsp salt
- 1½ tsp active dry yeast (1 packet)
- ¼ cup milk whole
- ¼ tsp ground mahleb optional
- ⅓ cup sesame seeds white, toasted
- 1 cup unsalted pistachios toasted, chopped
For the syrup:
- ½ cup powdered sugar
- ¼ cup water
- ½ tsp orange blossom water
- ¼ tsp lemon juice
- ½ tbsp butter melted
Instructions
- Prepare the ingredients.
- Preheat oven to 375 degrees F. Beat the butter with the powdered sugar until light and creamy using a stand mixer with the paddle attachment.
- Add a third of the flour sifted with salt at a time. Add the remaining flour, ground mahleb, and the yeast and stir until combined.
- Add half the milk and mix until combined. Slowly drizzle more milk if needed until a thick dough-like consistency is reached. Cover with cling film and refrigerate for 15 minutes.
- Heat a small saucepot with sugar and water. Thicken the syrup by simmering it on medium heat for 4-5 minutes. Turn off the heat and add the orange blossom water and lemon juice. Add the melted butter and keep it aside.
- Lightly grease a baking tray or use silicone mats. Take a 1" diameter cookie scoop and scoop the dough. Make balls with your palms. Flatten the balls to approximately 1/8" to 1/4" thickness or even thinner depending on your preference. Brush one side of the cookie with the prepared lemon sugar syrup. Dip this side of the cookie in the sesame seeds bowl or plate. Remove it and dip the other side in the coarsely chopped pistachios. Press down lightly to ensure the pistachios stick to the cookie. Place the cookies on the prepared tray, leaving an inch of space between them.
- Bake for 12-15 minutes or until light golden brown. Enjoy them for dessert with ice cream or serve with hot tea or coffee.
Notes
- Flatten the cookies to 1/8" for a crunchier texture.
- Place each cookie slightly apart on the baking tray as they will spread.
- I made these Barazek Cookies using a cookie scoop that yielded 2" diameter cookies. If making smaller cookies, reduce the time by 2-3 minutes. Watch the cookies toward the end of the baking process.
Nutrition
Calories: 137kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 50mgPotassium: 121mgFiber: 1gSugar: 10gVitamin A: 48IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg
