Directions: |
Directions:Mix yeast with 1 c. warm water; set aside. In a pot melt butter and skim off top layer. In another pot scald the milk. Whip the eggs in a bowl. In a very large bowl carefully pour the melted butter and scalded milk. Add in the eggs and yeast. Mix in the sugar, anise, cardamom, salt, rose water and orange blossom water. Stir with a large spoon and add some flour. When you can no longer mix with a spoon use your clean hands. Keep adding flour a bit at a time until the dough no longer sticks to your hands. Cover the bowl with a damp cloth and set near a heat source and let rise. When done rising, after a few hours, roll dough into balls about 2 inches in diameter. Use sheet to layer balls so there is a sheet layer in between each layer. Let rise about an hour. While the dough balls are rising make the filling. Begin by grinding the nuts (walnuts and pecans separately), add sugar and cinnamon to taste. Sprinkle with rose and orange blossom waters and mix well. Roll out balls into small circles. Place filing in middle of rolled out dough and fold dough in half. Push down edges with a fork and use fork to pierce top with fork. Brush top of cookies with milk. Bake at 350* for about 10 minutes on the bottom rack and then about 10 minutes on the top rack, until golden brown. Keep moving cookie sheets from the bottom rack to the top rack and add a new sheet to the bottom until all sheets are done baking. |
This recipe for Easter Cookies is from