Ukrainian Baba Marys Halvah Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang.
• Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios.
• In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired.
• Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Steps:

• In a large bowl, mix eggs and oil.
• Incorporate halvah using a hand mixer.
• Add sugar, baking powder, baking soda and flour to make a workable dough.
• Add extra flour if necessary.
• Preheat oven to 350 degrees F.
• Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 15 to 20 minutes.
• Cool completely before eating, at least 30 minutes.
• Makes 3 dozen.
• The Great Canadian Feast.

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
• Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on "stir" until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
• Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
• Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, cream cheese, sugar, egg yolks and lemon zest.
• Stir in flour, creating stiff dough.
• Mold dough into hamburger-size patties and refrigerate for at least 8 hours.
• Roll patty out 1/8-1/4 inch thick, preferably on chilled marble or glass cutting board.
• Cut dough into 2 1/2 inch squares.
• Place squares on cookie sheet (ungreased is OK).
• In each square, dab about 1/3 teaspoon pastry filling.
• Fold one corner halfway over pastry so that it points to opposite corner.
• With pastry brush, dab egg white onto folded corner.
• Fold opposite corner onto folded corner.
• Press lightly to fix with egg white.
• Optional: Brush egg white over top of cookie and dust with confectioners' sugar.
• Bake cookies for 15-20 minutes or until edges are slightly brown.

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

Steps:

• In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes.
• In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume.
• Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C).
• Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.