Name: Pistachio-Filled Butter Cookies (Mamoul)
Yield: 36 cookies
Cuisine: Lebanese
Ingredients: ¾ cup unsalted, shelled, very green pistachios, coarsely chopped; 2 cups all-purpose flour (spoon flour into dry-measure cup and level off); ⅓ cup sugar; 1½ teaspoons rose water; Confectioners’ sugar; 2 tablespoons milk; 1 tablespoon rose water; 14 tablespoons (1¾ sticks) unsalted butter, cut into 12 or 14 pieces

Preparation info

36
cookies

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

These cookies are frequently made in carved wooden molds. You can give them the same characteristic marks by using a fork to indent the top and side of each cookie. Not only are the indentations attractive, but they help the confectioners’ sugar sprinkled on the cookies stay in place.

Ingredients

Dough

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
14 tablespoons (1¾ sticks)

Method

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
Place the flour in the bowl of a food processor fitted with a steel blade and add the chunks of butter. Pulse to mix the butter in finely, keeping the mixture powdery. Take