Armenian Shakar Lokum Butter Cookies Food

ARMENIAN SHAKAR LOKUM (BUTTER COOKIES)

Steps:

• Preheat oven to 350.
• Cream butter and sugar. Mix in egg.
• Add flour til your hands don't stick.
• Roll into balls.
• Bake til bottom of cookie is golden brown, careful not to overcook, about 10 minutes.

ARMENIAN EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant with a fork in 10-12 places and rub with olive oil.
• Bake uncovered for about an hour, or until the pulp feels quite soft.
• Scoop out the pulp and place in a small saucepan. Add lemon juice and.
• cook over medium heat until the water has evaporated - about 5.
• minutes.
• Saute the onion in butter. Blend enough of the flour in to make a.
• thick roux, then add milk slowly to form a thick sauce. Beat lightly.
• into the eggplant. Season with salt, pepper and nutmeg. Add the.
• Parmesan cheese and a few drops of warm milk if dip is too thick.
• Store overnight in the refrigerator but bring to room temperature.
• before serving with crackers, bagel chips, or strips of crisped pita.

CHICKEN ARMENIAN

Steps:

• Fry chicken in butter until brown.
• Place chicken skin down in casserole. Fry the onion in the remaining butter until golden then add garlic, tomato juice, paprika and sherry to the pan, bring to a boil then pour over chicken.
• Sprinkle chicken with salt and pepper.
• Bake uncovered in a 400 oven for 1 hour, tur n chicken over after 30 minutes.
• Baste frequently with pan juice. Serve with rice pilaf.

SWEDISH BUTTER COOKIES

Steps:

• Cream butter and sugar together.
• Add egg yolk, cream and vanilla; mix well.
• Add flour sifted with soda, then half of chopped nuts.
• Form dough into small balls, dip in egg white, then dip in chopped pecans.
• Make small indent in center of each cookie and fill with jelly.
• Bake at 350 degrees for 20 minutes.
• Remove carefully, as they are fragile.

ARMENIAN NUTMEG CAKE

Steps:

• Heat oven to 180C or 160C convection.
• Combine sugar,and sifted flour, baking powder, and salt.
• Rub in butter until mixture resembles fine breadcrumbs.
• Press half the mixture into a well greased 20cm square pan.
• Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
• Mix well, then spoon into pan on top of pressed in mixture.
• Sprinkle walnuts over.
• Bake in preheated oven for 1 hour.
• Allow to stand 15 minutes before turning out on to a wire rack to cool.