In a large bowl, mix eggs and oil. Incorporate halvah using a hand mixer. Add sugar, baking powder, baking soda and flour to make a workable dough. Add extra flour if necessary.
Preheat oven to 350°F.
Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets. Bake for 15 to 20 minutes. Cool completely before eating, at least 30 minutes.
Author's Comments
The main ingredients in these cookies is halvah, which is a “sweetmeat”—the origin of its name—made from honey, ground sesame seeds, nuts and rose water. This uniquely flavoured sweet, which has been a part of Middle Eastern Cooking for centuries, is available at specialty stores and many supermarkets in tins or by the pound. In this recipe, you can add as much as 1/3 pound of halvah if you want to intensify the flavour. These cookies age beautifully and can be stored for a long time in a cookie tin.
Instructions
In a large bowl, mix eggs and oil. Incorporate halvah using a hand mixer. Add sugar, baking powder, baking soda and flour to make a workable dough. Add extra flour if necessary.
Preheat oven to 350°F.
Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets. Bake for 15 to 20 minutes. Cool completely before eating, at least 30 minutes.
Author's Comments
The main ingredients in these cookies is halvah, which is a “sweetmeat”—the origin of its name—made from honey, ground sesame seeds, nuts and rose water. This uniquely flavoured sweet, which has been a part of Middle Eastern Cooking for centuries, is available at specialty stores and many supermarkets in tins or by the pound. In this recipe, you can add as much as 1/3 pound of halvah if you want to intensify the flavour. These cookies age beautifully and can be stored for a long time in a cookie tin.
The Great Canadian Feast
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