Macaroon - finger cookies Recipe
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Category: |
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Ingredients: |
Ingredients:
10 c. or 2 1/2 lbs. flour (Don’t use King Arthur in this recipe.)
3 level tbsp. baking powder
1 ˝ - 1 3/4 c. warm water (Use enough to make the dough slightly softer than pie dough.
2 c. oil — Kraft or safflower oil not corn oil
1/2 tsp. salt
1 heaping c. sugar
˝ tsp. mahleeb —(powdered black cherry kernels)
1 heaping tbsp. yansoon —anise seed
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Directions: |
Directions:Mix all ingredients except the water and rub well between the palms until flaky. Add water and knead for about 2 minutes or until well blended. Set aside in a warm place for 1 — 1 ˝ hours.
Roll dough into small cigar shapes. Flatten on a minkhool. Place a line of broken walnut meats in the center of the dough strip. Roll into a cigar shape. Place on an ungreased baking sheet. Bake at 450°degrees on the bottom rack of the oven for about 7 minutes or until a light brown on the bottom. Raise to the middle rack and bake for another 6-7 minutes or until nicely brown. Ovens vary so you might find that it is best to bake them on the middle rack the whole time. When cool, dip in cold uthir (sugar syrup). Let them drain so they’ll stay crisp.
Notes:
A minkhool can be made by nailing wire screen with 1" squares on to a wooden frame.
It’s best to wash these baking sheets by hand rather than the dishwasher. The baked goods will stick less. |
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