Moroccan Cinnamon Cookies Mantecados Food

SWEDISH CINNAMON COOKIES (KANELKAKOR)

Steps:

• Cream butter and gradually add 1 cup sugar.
• Beat in vanilla and eggs.
• Sift the flour with baking powder and 1 teaspoon cinnamon.
• Add to egg mixture and blend well.
• Chill for 30 minutes.
• Preheat oven to 350 degrees.
• Combine walnuts, cinnamon and sugar.
• Roll chilled dough into sugar.
• Place cookies on greased and floured baking sheets about 3 inches apart. Bake about 12 minutes. Cool on racks.

MOROCCAN FEKKA COOKIES (ANISE BISCOTTI)

Steps:

• Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
• Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
• Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven until the slices are golden brown.
• Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
• Fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months.

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.

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).

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.

MOROCCAN ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary-it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
• Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
• Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.

MOROCCAN CINNAMON COOKIES (MANTECADOS)

Steps:

• Preheat oven to 350 degrees F.
• Put the flour into a large bowl.
• Make a well in the center.
• Add oil, egg, sugar and grated lemon rind.
• Knead the dough.
• Grease a baking sheet and sprinkle with some flour.
• Gently form small balls from dough and flatten a little.
• Arrange them on the sheet.
• Let stand for 20 minutes.
• Sprinkle the cookies with cinnamon.
• Bake for 20 minutes.