| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
40 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter |
| 1 |
c |
Sugar |
| 2 |
c |
Unsifted flour |
|
|
Chopped pistachio nuts |
INSTRUCTIONS
Source: "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebaman 1975
p.249
Quote from Author: "These cookies are sometimes served during the Purim
holiday to represent the bracelets of Queen Esther. The nuts are the gems.
Cookies made of this dough are common in the Middle East. A similar dough
is used for cookies in Viennese baking."
OVEN: 350
Cream the butter til it looks almost white. Add the sugar gradually and
beat til the mixture is very smooth and very creamy.
Add the flour gradually until a dough is formed, then knead by hand as
flour is added. The dough remains very soft. If it is too soft to handle,
add just a bit more flour.
Roll in pieces about 5 inches long and 1/2 inch thick. Press ends together
to make bracelets.
Place on ungreased baking sheets. Sprinkle with the chopped pistachio nuts.
Bake for about 25 minutes. Watch carefully. They should NOT brown at all.
Even slight browning spoils the characteristic taste. Posted to JEWISH-FOOD
digest V97 #087 by Linda Shapiro <lss@coconet.com> on Mar 16, 1997
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