Serves: 72
Total Calories: 118
1. To clarify butter, melt butter over medium heat. Skim off foam. Remove from heat. Let stand until milk solids settle. Carefully skim off the clear yellow liquid. Measure 2 1/2 cups for this recipe. Discard the milky residue. Chill the measured liquid (clarified butter) until set. Any remaining clarified butter can be used for seasoning vegetables.
2. Heat oven to 400°. Have baking sheets ready.
3. To make filling, place half of the pecans at a time in a blender or food processor. Cover and blend or process until finely ground. Mix pecans, sugar, and vanilla.
4. To make cookies, beat clarified butter, sugar, and salt in a large bowl with electric mixer until fluffy. On low speed, gradually beat in 3 cups of the flour. Stir in remaining flour with a wooden spoon or your hands until stiff. Using 1 tablespoon of the dough at a time, shape into balls. Make an indentation in center of each ball and fill with about 1 teaspoon of the nut mixture. Gently wrap dough around filling to make a ball pinch to seal.* Place balls, seam-side down, 1 1/2 inches apart on baking sheets. Place in oven. Immediately reduce heat to 375°. Bake 20 to 25 minutes until edges are golden. Remove from oven. Sprinkle with powdered sugar. Cool on baking sheets. Increase oven temperature to 400° and repeat with remaining dough and filling.
* A small wooden mold can be used to give each cookie a uniform shape and design. Lightly dust inside of mold with flour or powdered sugar. Tap out excess. Press ball of dough firmly into mold with edges extending beyond the design. Place nut filling in center. Fold extended dough up over filling and pinch to seal. Turn mold over and tap to release cookie onto baking sheet. Baking time may vary slightly depending on shape and size of cookie.
This Mamoul Cookies recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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