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.Makes: 3 dozen ~ Can make ahead ~ Can freeze
Sephardic Snow Cookies ~from Cooking for The King
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.
Active time: 20 minutes ~ Cooking time: 30 minutes
The Kosher Channel.com has many Sephardic recipes~family recipes that extend one generation's love to another. If you like Curabies, I invite you to try making my grandmother's Rosca, Sephardic cinnamon bread with me~
Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.