I love cookies. I can’t get enough of them. Chocolate, chewy, crunchy, decorated, soft, with chips, with nuts, with fruits, ….oh, the varieties!
These little cookies are an Egyptian treasure. They just melt in your mouth. Usually made around feast times, they’re kind of hard to find any other time of year. And, of course, you rarely ever find a plant-based version that is cholesterol free!!!! But, ours are!!!
This recipe is adapted from Sweets of Arabia by Osama El Sayed.
1 cup non-dairy butter
½ cup powdered sugar
½ teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
1. Preheat oven to 170 C or 350 F or gas mark 5.
2. In bowl of food processor, cream butter with powdered sugar and vanilla on medium speed.
3. Mix flour with baking soda and beat into butter mixture on low speed. Cover and refrigerate for 30 minutes.
4. Shape dough into balls and place on a baking sheet. This may take some time. Try to make the balls as smooth as possible. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
5. Bake for 15 minutes, until firm but not brown.
6. Let cool and then indulge!
Serving Suggestions and Variations:
- top with chopped or whole nuts
- sprinkle with cocoa
- sprinkle with cinnamon
- drizzle melted chocolate in thin lines across the cookie
Nutrition information (for 1 cookie):
Calories: 56, Fat: 3g; Cholesterol: 0g; Carbohydrates: 7g; Fiber: 0g; Protein: 1g