IOCC’s Syria Team
Makes about 2 doz.
1 C sesame seeds
1/2 C crushed pistachios
2 C all-purpose flour
3/4 C powdered sugar
1/2 tsp active dry yeast
1/2 C of almond milk, warmed
1 stick unsalted vegan butter/margarine, room temperature
4-6 Tb simple syrup, to taste*
In a pan, bake the sesame seeds until lightly browned. Set aside in a shallow pan mixed with the simple syrup. In another shallow pan, add the crushed pistachios. Set aside. In a bowl, mix the yeast and warm almond milk. Set aside.
In a large bowl, using the paddle attachment or a spatula, cream together butter and powdered sugar. To that, add the flour, one cup at a time. Mix.
Now, add the yeast-almond milk mixture, and keep mixing until it comes together like a dough and becomes sticky. To form each cookie, take a teaspoon of the dough and shape into a ball. Use your hands or palm to flatten the dough. Then press the dough down into the sesame seed mixture, coating one side completely. Dip the other side into the pistachios. This doesn’t have to be covered completely; just a few pistachios on the back are great!
Line a baking sheet with parchment paper and place cookies on it, sesame-seed side up.
Bake for 20-25 min at 335°F. The bottom should be lightly browned. Broil for a minute until browned lightly on top as well.
Set aside to cool completely so cookies become crisp, and then store them at room temperature in a dry place in an airtight container.
*If you don’t have simple syrup, you can easily make it. Just mix 1/2 C water with 1 C white sugar and a squeeze of lemon juice in a small pot. Bring to a boil on medium heat. Stir consistently until it starts to thicken, then allow it to cool to room temperature.
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