RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Kurdistan Stuffed Cookies: Kasmay - pareve
This recipe is a sibling to borekas. Those tend to be larger and stuffed with savory-fillings. These are called cookies by virtue of their delicate size and sweet stuffing, but they are quite different from Eastern European cookies or Toll House American cookies. Karen Selwyn * * * * * * * Kurdistan Stuffed Cookies: Kasmay Stuffing: 1/4 cup sugar 2 teaspoons ground cinnamon 1/2 cup roasted peanuts, coarsely chopped 1/4 cup sweetened coconut flakes Dough: 1 package dry yeast (1/4 ounce, 7 grams) 1/2 cup warm water 5 cups flour 3/4 cup sugar 1 cup warm water 3/4 lb margarine, melted (3 sticks) additional flour for kneading and rolling 1 egg, beaten 2 tablespoons sesame seeds Mix stuffing ingredients together and set aside. Dissolve the yeast in 1/2 cup warm water and let it proof for 10 minutes. Mix the flour and sugar together. Make a well in the center of the dry ingredients. Add the yeast mixture and melted margarine simultaneously. Add the remaining cup of water a little bit at a time, until a soft, easily handled dough forms. Dust the dough with some additional flour and knead until smooth, about 5 minutes. Cover the dough in a bowl and let rise for 1 hour. Preheat the oven to 400 degrees. Punch down the dough ball. Cut off a piece of dough the size of a small egg. Roll it out into a circle on a lightly floured board to about 3- 1/2 inches in diameter. Put 2 teaspoons of the nut stuffing on the lower half of the circle. Moisten the edge of the dough with water and fold the top over, pressing top and bottom together firmly. Press firmly around the edge with the tines of a fork to seal in the stuffing. Brush the tops of the cookie with beaten egg and sprinkle with sesame seeds. Put the cookies on an ungreased cookie sheet. Bake for about 15 minutes or until the cookies are light tan. Cool completely. Store in plastic bags. Source: SEPHARDIC COOKING Copeland Marks
