Nut Filled Cookies
By: Carrie Barr
Published: Tuesday, December 1, 2009 - 1:57pm

Ingredients




Dough:
2 1/2 cups unbleached all-purpose flour
1/2 cup semolina flour
10 ounces pareve margarine*
2 teaspoons vegetable oil
1/4 cup water
Confectioners' sugar
Filling:
1 1/2 cups roughly ground walnuts
1 teaspoon cinnamon
1/2 cup sugar

Preparation

1 For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10–15 minutes in the refrigerator. 2 For the filling, combine the walnuts with the cinnamon and sugar. 3 Preheat the oven to 350 degrees. 4 Either use a ma'amoul mold or take a piece of dough about the size of a walnut. Roll it into a ball and hollow out the center. Inside, place a heaping teaspoon of walnut filling. With your hands, mold the dough closed. Continue with the rest of the dough. 5 Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust. 6 Bake in the oven for about 30 minutes. Do not brown; the cookies should look white. Cool. When hard, roll in confectioners' sugar.

About


*Pareve margarine is kosher margarine, you may also use 1 pound butter instead of the margarine.
Adapted from Epicurious  | March 2009; by Joan Nathan, Joan Nathan's Jewish Holiday Cookbook