Mamoul
Pistachio filled butter cookies
From "A Baker's Tour, Nick Malgieri's Favorite Baking Recipes from around the world"
2 C all purpose flour
14 T unslated butter, cut into 12 or 14 pieces
1 T rose water
2 T milk
3/4 c unsalted, shelled, very green pistachios, coarsely chopped
1/3 C granulated sugar
1 1/2 t rose water
2 cookie sheets or jelly roll pans lined with parchment paper or aluminum foil
powdered sugar
Set two racks in the upper and lower thirds of the oven and preheat to 350 degrees.
For the dough:
place the flour in the bowl of a food processor with a metal bland and add in the chunks of butter. Pulse to mix in finely,keeping the mixture powdery. Remove the lid and drizzle in the 1 T rosewater and the milk. Cover and pulse again until the mixture forms a ball. Transfer the dought to a lightly floured work surface and cover it with plastic wrap while you make the filling.
For the filling:
stir together pistachios, granulated sugar and 1 1/2 t rose water in a sm all bowl.
To form the cookies:
Roll the dough into a log about 18 inches long. Use a knife or bench scraper to cut the dough evenly every 1/2 inch to make 36 pieces of dough. (Note: I found it much easier to cut the log in thirds and then cut each smaller log into 12th, while keeping the pieces not in play in the fridge. )
Put one piece of dough between the palms of your hands and roll to make a small ball. Insert a fingertip to make an indentation, then use your thumb to enlarge the opening and make a little cup. Fill the cup with a spoonful of filling and pinch the opening closed, forming it back into an even ball. Place the ball (mamoul) onto a cookie sheet with the seam side down. Repeat until all mamouls are in pans about 1 inch apart in all directions.
After they are formed use a fork to pierce the sides and tops lightly. Bake until just barely golden (they should remain pale), about 20-25 minutes. Change their position top to bottom and front to back once to encourage even cooking.
Cool the mamoul in the pans by placing the pans on wire racks. When they are cool dust them heavily with powdered sugar. Makes 36 cookies.
Keep cookies between sheets of parchment or waxed paper in a container with a tight fitting lid. If you make them in advance, dust with powdered sugar just before serving.
From "A Baker's Tour, Nick Malgieri's Favorite Baking Recipes from around the world"
2 C all purpose flour
14 T unslated butter, cut into 12 or 14 pieces
1 T rose water
2 T milk
3/4 c unsalted, shelled, very green pistachios, coarsely chopped
1/3 C granulated sugar
1 1/2 t rose water
2 cookie sheets or jelly roll pans lined with parchment paper or aluminum foil
powdered sugar
Set two racks in the upper and lower thirds of the oven and preheat to 350 degrees.
For the dough:
place the flour in the bowl of a food processor with a metal bland and add in the chunks of butter. Pulse to mix in finely,keeping the mixture powdery. Remove the lid and drizzle in the 1 T rosewater and the milk. Cover and pulse again until the mixture forms a ball. Transfer the dought to a lightly floured work surface and cover it with plastic wrap while you make the filling.
For the filling:
stir together pistachios, granulated sugar and 1 1/2 t rose water in a sm all bowl.
To form the cookies:
Roll the dough into a log about 18 inches long. Use a knife or bench scraper to cut the dough evenly every 1/2 inch to make 36 pieces of dough. (Note: I found it much easier to cut the log in thirds and then cut each smaller log into 12th, while keeping the pieces not in play in the fridge. )
Put one piece of dough between the palms of your hands and roll to make a small ball. Insert a fingertip to make an indentation, then use your thumb to enlarge the opening and make a little cup. Fill the cup with a spoonful of filling and pinch the opening closed, forming it back into an even ball. Place the ball (mamoul) onto a cookie sheet with the seam side down. Repeat until all mamouls are in pans about 1 inch apart in all directions.
After they are formed use a fork to pierce the sides and tops lightly. Bake until just barely golden (they should remain pale), about 20-25 minutes. Change their position top to bottom and front to back once to encourage even cooking.
Cool the mamoul in the pans by placing the pans on wire racks. When they are cool dust them heavily with powdered sugar. Makes 36 cookies.
Keep cookies between sheets of parchment or waxed paper in a container with a tight fitting lid. If you make them in advance, dust with powdered sugar just before serving.