Monday, July 21, 2014

Ghoriba cookies are based on semolina flour (hard wheat), which has its own marvelous taste and texture. These are lovely light cookies, sugar-dipped, the size of half-dollars.

Working time: 20 minutes
Baking time: 15 to 18 minutes
Makes: 3½ dozen cookies

  • Sweet butter
  • ¼ cup salad oil
  • 2 large eggs
  • 2 cups confectioners’ sugar
  • 22/3 cups semolina flour
  • 1 teaspoon double-acting baking powder
  • 1/8 teaspoon salt
  • ½ teaspoon vanilla extract

  1.  Heat 1/4 cup of butter in the oil. When melted, remove from the heat and set aside.
  2. Use an electric beater to beat the eggs and 12/3 cups of the confectioners’ sugar together until soft and fluffy. 
  3. Add the butter-oil mixture and beat a few seconds longer. 
  4. Using the spatula, fold in the semolina flour, baking powder, salt, and vanilla. 
  5. Blend well.
  6. Preheat the oven to 350°.
  7. Prepare the baking sheets by smearing with dabs of sweet butter. 
  8. Place the remaining 1/3 cup confectioners’ sugar in a flat dish. 
  9. Form the cookies by pinching off walnut-sized balls of dough and rolling between your palms until a perfect sphere is formed. (Since the dough is very sticky, it’s a good idea to moisten your hands from time to time.) 
  10. Flatten the sphere slightly, dip one side into powdered sugar, and arrange on a buttered baking sheet.
  11. Bake on the middle shelf of the preheated oven for 15 to 18 minutes. 
  12. When they are done, the cookies will have expanded and crisscross breaks will appear on their tops. 
  13. Allow to cool and crisp before storing.


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