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“These cookies are time consuming to make. My grandmother and mother have been making them for Christmas for years. Every year after I make them I swear I won't go through the trouble again but then everyone tells me they are their favorite and I feel guilty. Although these started out as Christmas cookies, in my family they have also become Ramadan cookies. First because everyone likes them and second because of their crescent shape.”
READY IN:
26hrs
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE THE DOUGH - NIGHT BEFORE.
  2. Mix milk, sugar and yeast. Let stand until it rises and thickens.
  3. Cut butter into 2 1/4 cups flour with mixer or pastry blender.
  4. Make well and add egg yolks and yeast mixture.
  5. Mix well and knead on floured board until smooth and not sticky.
  6. Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
  7. MAKE THE NUT FILLING - NIGHT BEFORE.
  8. Beat the egg whites until stiff.
  9. Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
  10. Press the nut filling into a square pan, cover and refrigerate overnight.
  11. GETTING READY - NEXT DAY.
  12. Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
  13. Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
  14. Mix together remaining 1 cup of sugar and 2 tablespoons flour.
  15. Preheat oven to 350°F.
  16. Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
  17. Roll one dough out to 10 inch circle.
  18. Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
  19. Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
  20. Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
  21. Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
  22. Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.

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