Curabies
Sephardic "Sand Cookies"

I loved baking these simple, crumbly curabies (pronounced: "coo-rah-beez'" and you have to roll the "r") with my grandmother Rousso who was born and raised in Izmir, Turkey. They are just the thing end a satisfying meal. Grandma Ida always served them with fresh cut fruit and a cup of steaming tea.

1 cup sugar

1 cup oil

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup ground walnuts or pecans

2 cups flour

1/2 cup confectioners sugar

1. Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.

2. Shape dough into walnut sized balls or triangles and place 1” apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled.

Keeps well for a week in a tightly sealed container.

thekosherchannel.com has many Sephardic recipes. If you like Curabies, you will want to try making Rosca!