Sweet... Lebanese Nutty Cookies

I am bit picky when it comes to what qualifies as a good cookie. I like them buttery but not greasy. I don't appreciate gratuitous sweetness, it's like gratuitous violence in movies: totally lost on me. Sugar with a purpose is okay because it serves the very important purpose of balancing out the flavors or improving the texture of the crumb. Sometimes its essential job is just to sweeten my cup of tea.

Years ago, when I was new to exploring this wonderful culinary world, I made some middle-eastern treats. These were little logs, heavily perfumed with orange flower water and stuffed with dates and nuts. They were delightful and perfect with a cup of moroccan mint tea. Fast-forward to this weekend, I am looking desperately for the long lost cookie recipe when instead I come across the cutest, sweetest, nutty lebanese cookies.



I made one batch and asked for volunteers to try a few. After gobbling half a dozen, my kids were quick to suggest that we (meaning me) bake another batch... being their devoted slave, I obeyed their demands and promptly made another dozen. We were able to save enough to bring to our friends' house that night and they were a big hit with all.

If you try out this recipe, you might want to double the batch from the get-go because you're sure to have many more requests for these little gems.

I've decided to post both the gluten-free version, and the gluten-loaded version for all of you non-wheat limited individuals out there.




Lebanese Gluten-Free Walnut Cookies


Ingredients:
100 g of unsweetened butter, softened at room temperature
1/2 cup of granulated sugar
2 tablespoon of orange flower water
1 cup sorghum flour
1/2 cup almond meal or walnut meal
1/2 cup tapioca starch
2 tsp xantham gum

For the filling, mix in a bowl:
1/2 cup of chopped walnuts
2 tablespoon of granulated sugar
1 teaspoon of cinnamon

Steps:
Preheat oven to 350F.
Cream the butter with the sugar, until you obtain a white cream.
Add the orange flower water and mix energetically.
In a bowl mix the flour, meal, starch and xantham gum until well combined.
Slowly incorporate the flour mixture into the creamed butter. Mix well.

Form ping-pong sized balls with the dough. With your thumb create an indentation in each center. With the help of a small teaspoon, pour some filling into each each cookie center. Transfer to an oiled baking sheet and bake for 25-30 minutes or until cookies are slightly golden and have firmed up to the touch. Let cool on a rack.



Lebanese Walnut Cookies, the Gluten-Loaded Version

Ingredients:
100 g of unsweetened butter, softened at room temperature
1/2 cup of granulated sugar
2 tablespoon of orange flower water
1 1/2 cup all-purpose flour
1/2 cup almond meal or walnut meal


For the filling, mix in a bowl:
1/2 cup of chopped walnuts
2 tablespoon of granulated sugar
1 teaspoon of cinnamon

Steps:
Preheat oven to 350F.
Cream the butter with the sugar, until a white cream is obtained.
Add the orange flower water and mix energetically.
In a bowl mix the flour and meal until well combined.
Slowly incorporate the flour mixture into the creamed butter. Mix well.

Form ping-pong sized balls with the dough. With your thumb create an indentation in each center. With the help of a small teaspoon, pour some filling into each each cookie center. Transfer to an oiled baking sheet and bake for 25-30 minutes or until cookies are slightly golden and have firmed up to the touch. Let cool on a rack.