Elises Moroccan Sugar Cookies Food

ELOISE'S EASY SUGAR COOKIES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, cream butter and sugar. Add the egg and vanilla.
• In a separate bowl mix together baking powder and flour. Slowly add the flour mixture to the butter mixture until fully incorporated.
• Roll out on lightly floured board to desired thickness.
• Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes.
• Should be light in color with light browning on the edges.
• Remove from oven and let cool on cookie sheet 5 minutes before transferring to a wire rack to cool completely.

ELISE'S MOROCCAN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Flour an ungreased cookie sheet.
• Place oil & sugar, eggs & vanilla in large bowl.
• Mix well.
• Gradually add flour once cup at a time.
• Blend in nuts.
• When dough feels smooth roll dough into small balls.
• Place small balls on cookie sheet.
• Sprinkle with cinnamon.
• Place a walnut piece on top.
• Bake 10 - 15 minutes. Cookies should be off-white (not brown).

ROSE AND ALMOND GHRIBA

Steps:

• Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners' sugar in a small bowl.
• Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners' sugar until completely coated.
• Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don't flatten them completely.
• Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.

MOROCCAN SPICE COOKIES

Steps:

• Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
• In a medium bowl, whisk together butter and sugar.
• Add almond (or vanilla) extract and whisk until fluffy.
• Stir in flour mixture and mold dough into a ball.
• Wrap dough in plastic wrap and refrigerate at least 1 hour.
• Preheat oven to 350°F
• Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
• Place cookies on parchment-lined cookie sheet.
• Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
• Bake 12 minutes until edges are lightly golden.

MOROCCAN SEMOLINA AND ALMOND COOKIES

Steps:

• Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
• In a bowl, whisk together semolina, almond flour, baking powder and salt.
• Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
• Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
• Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.

MOROCCAN COOKIES

Steps:

• Mix together milk, sugar, butter and flour.
• Cook over low heat for 1 minute.
• Add almonds and orange peel.
• Drop by teaspoon onto greased and floured baking sheet.
• Bake in preheated 350° oven for 7 minutes.
• Remove cookie sheets and cool flat side up.
• Spread flat side with frosting.