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Author Notes: I always keep a bottle of orange blossom water in my fridge. Every once in a while, late in the night, when the house is asleep, I open it up and sniff it. It reminds me of of Sinbad the Sailor, Aladdin and Ali Baba and the magic of one thousand and one nights... —QueenSashy
Makes about 50 cookies
- 5 ounces pistachios, ground into fine meal
- 6 ounces butter
- 4 ounces granulated sugar
- 12 ounces all purpose flour
- 1 large egg
- 1 egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon finely-grated lemon zest
- 2-3 tablespoons orange blossom water (I used Cortes)
- 12 ounces firm orange marmalade (I use Smucker’s Sweet Orange Marmelade)
- 1 vanilla bean, cut into 1/2-inch pieces
- 6 ounces About confectioners sugar, for dusting
- A couple of days before making the cookies mix the confectioners sugar with the vanilla bean. Store the sugar in a dry place, in a jar with a tight lid.
- In a mixer fitted with a paddle, beat the butter with the granulated sugar until creamy. Beat in the egg, egg yolk, lemon zest, lemon juice and orange blossom water. Add the flour and pistachios and mix until a uniform dough forms. Shape the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 325°F convection bake (350°F regular bake). Place the dough onto a work surface dusted with flour and roll it out to quarter inch thick round. Using a small round cookie cutter (mine is 1 1/4 inch) stamp out the cookies and arrange them on the baking sheets one inch apart. Bake the cookies for about 12 minutes. Remove the cookies from the oven before the edges start to turn golden. Let the cookies cool on the baking sheet for five minutes and then transfer to wire rack to cool completely.
- Once the cookies have cooled, take a cookie round at a time, spread the marmalade on it and top with another cookie round.
- Pour the vanilla sugar into a small bowl. Roll each cookie-sandwich in the vanilla sugar until it is generously coated. Keep the cookies in an airtight container for at least one day before serving (this is really important so please do not cut corners).
- This recipe was entered in the contest for Your Best Middle Eastern Recipe