Sephardic "Sand Cookies"

I loved baking these simple, crumbly curabies (pronounced: "coo-rah-beez'" and you have to roll the "r") with my Ladino speaking grandmother from Izmir. 

These cookies are just the thing end a satisfying meal. Grandma 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 300F 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.

Makes: 3 dozen ~ Can make ahead ~ Can freeze
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~