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Barazek cookies are a cherished staple in Middle Eastern cuisine, known for their unique flavors and delightful textures. These cookies stand out from the conventional dessert options, primarily due to their distinctive combination of tahini and crushed pistachios. The nutty, rich flavor profile makes them not only delicious but also a symbol of the region's rich culinary heritage. Often enjoyed during special occasions and gatherings, Barazek cookies have earned a special place in the hearts of those who savor their taste.

Barazek cookies

Indulge in the delightful flavors of Barazek Cookies, a delicious treat that combines rich tahini with a crunchy pistachio-sesame coating. This recipe is easy to follow, featuring simple ingredients like butter, powdered sugar, and a dash of cardamom. Perfect for sharing or enjoying with your favorite tea, these cookies are sure to impress! With a prep time of just 30 minutes, you'll have a batch of 24 irresistible cookies ready to savor.
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Ingredients
  

1 cup unsalted butter, softened

1 cup powdered sugar

2 cups all-purpose flour

1/2 cup semolina

1 teaspoon vanilla extract

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup tahini

1 cup crushed pistachios

1/4 cup sesame seeds

1 egg (for egg wash)

Instructions
 

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

    Add the vanilla extract and mix well.

      In a separate bowl, combine the flour, semolina, ground cardamom, and salt. Gradually add this dry mixture to the butter mixture, mixing until just incorporated.

        Once the dough forms, divide it into two portions and flatten each into a disc. Wrap them in plastic wrap and refrigerate for about 30 minutes.

          Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

            Roll out one disc of dough on a floured surface to about 1/4 inch thick. Use a cookie cutter to cut out circles.

              For each cookie, place a small dollop of tahini in the center and fold the edges over to create a sealed round shape.

                In a shallow dish, combine the crushed pistachios and sesame seeds. Brush each cookie lightly with beaten egg and then dip the top into the pistachio-sesame mixture to coat.

                  Place the cookies on the prepared baking sheet and repeat with the remaining dough.

                    Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.

                      Allow to cool on a wire rack before serving.

                        Prep Time: 30 minutes | Total Time: 1 hour (includes chilling) | Servings: 24 cookies