MA'AMOOL (farina Cookies) معمول. Amool welcomes you to her sweet life �� Where cookies are made of butter and love. Pinch with a cookie tweezer to decorate (so powdered sugar will stick on it). Place the balls in ungreased pan.
They are an ancient Arab dessert that are often made to celebrate Eid, the end of Ramadan.
Una variante gustosa e autunnale dei classici cookies americani.
Questi frollini con farina di castagne e gocce di cioccolato sono uno di quei buonissimi dolcetti che non si può proprio fare a meno di preparare con l'arrivo dell'autunno, quando chi ha la fortuna di abitare vicino ad un boschetto.
You can have MA'AMOOL (farina Cookies) معمول using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of MA'AMOOL (farina Cookies) معمول
- Prepare 4 cup of Farina.
- You need 1 1/2 cup of Mix butter and crisco shortening.
- You need 3 tbsp of Sugar.
- Prepare 1/4 tsp of Ground miska ( Arabic gum).
- You need 1/2 packages of Dry yeast.
- Prepare 1 1/3 cup of Warm milk.
- You need 1/4 tsp of Salt.
- Prepare 4 cup of Walnuts chopped.
- It's 1 1/3 tsp of Cinnamon.
- It's 1/2 tsp of Nutmag.
- It's 1/4 tsp of Cloves.
- You need 1 tbsp of Orange blossom water.
- You need 1/3 cup of Powder sugar.
- Prepare 2 tbsp of Butter.
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MA'AMOOL (farina Cookies) معمول instructions
- Mix farina , butter and shorting . Cover and leave for over night . Second day dissolve the yeast with 2 tsp sugar in warm water .for few minute. Mix the farina mixture with the yeast and pour the warm milk gradually and the miska . Note do not knead just mix , to have a moist crust ..
- Mix the stuffing walnuts , cinnamon, nutmeg, cloves and powder sugar and butter..
- Cut pieces of dough to the size of a walnut , make a dent in the middle to form a cup and stuff with the nut mixture, close pinch with the cookie mold ..
- Bake at 400°F for 15 minutes.
- Sprinkle with powder sugar.
Haz clic en "Mostrar cookies", luego en "Eliminar todas las cookies". Farina comes from any hard wheat but durum. Durum Wheat has the highest protein content of any flour; therefore, it produce more gluten. The durum flour is the basis for most of pastas and noodles. It can also used to make bread.