"Elises Moroccan Sugar Cookies" are a delectable treat with a delightful combination of flavors and textures. Originating from the heart of Morocco, these cookies are known for their crisp exterior, soft and chewy interior, and a generous coating of sweet, melt-in-your-mouth powdered sugar. Whether you're a seasoned baker or a beginner looking for a unique and delicious recipe, this article will take you on a culinary journey through the steps to create these enchanting cookies. Get ready to tantalize your taste buds and impress your loved ones with a batch of these irresistible "Elises Moroccan Sugar Cookies."
Here are our top 4 tried and tested recipes!
MOROCCAN SPICED SANDWICH COOKIES
Enjoy a flavor of spice in these sandwiched cookies - a perfect Moroccan dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 32
Number Of Ingredients 9
Steps:
- In large bowl, beat butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until light and fluffy. Add egg and 1 1/2 teaspoons of the orange peel; beat well. Gradually add flour, anise and salt, beating until combined. Stir in nuts. Cover with plastic wrap; refrigerate 1 hour.
- Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2-inch 8-point star-shaped cookie cutter, rerolling dough once. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 12 to 14 minutes or until firm to the touch. Immediately remove from cookie sheets to cooling racks. Cool completely.
- In small bowl, mix frosting and remaining 1/2 teaspoon orange peel. For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set. Store tightly covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg
MOROCCAN TEA BISCUITS
Provided by Maggie Ruggiero
Categories Cookies Nut Brunch Dessert Bake Vegetarian Kid-Friendly Ramadan Tree Nut Almond Shower Edible Gift Anise Sesame Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 13
Steps:
- Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
- Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
- Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
MOROCCAN SEMOLINA AND ALMOND COOKIES
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don't have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don't over-process, or you'll wind up with almond butter. And if you're not a fan of orange blossom water, you can leave it out, or substitute rose water.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 11
Steps:
- Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
- In a bowl, whisk together semolina, almond flour, baking powder and salt.
- Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
- Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
- Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams
ELISE'S MOROCCAN SUGAR COOKIES
This recipe I received from a friend's mother. They are moist, and sweet. This is such an easy recipe and I seem to usually have all of the ingredients on hand.
Provided by KellyMac6
Categories Dessert
Time 22m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Flour an ungreased cookie sheet.
- Place oil & sugar, eggs & vanilla in large bowl.
- Mix well.
- Gradually add flour once cup at a time.
- Blend in nuts.
- When dough feels smooth roll dough into small balls.
- Place small balls on cookie sheet.
- Sprinkle with cinnamon.
- Place a walnut piece on top.
- Bake 10 - 15 minutes. Cookies should be off-white (not brown).
Nutrition Facts : Calories 187.7, Fat 10.7, SaturatedFat 1.4, Cholesterol 17.6, Sodium 6.2, Carbohydrate 20.6, Fiber 0.5, Sugar 8.5, Protein 2.4
Tips:
- For a crispy cookie, chill the dough for at least 30 minutes before baking.
- To make sure the cookies are evenly browned, rotate the baking sheet halfway through the baking time.
- If you don't have a pastry bag, you can use a spoon to drop the dough onto the baking sheet.
- For a softer cookie, bake for a shorter amount of time.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These Moroccan sugar cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their crispy exterior and soft interior, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love