Moon Over Tunisia (Baharat) Butter Cookies
These evocatively flavored butter cookies are both crunchy-crisp and melt-in-your-mouth. Save them for your more adventurous eaters, and you will get the oohs and aahs you deserve.
Baking Note For best results, cookies should be COLD when they go into the oven. Otherwise, they may spread too much. Always give cookies plenty of space to spread regardless, at least an inch between cookies. Baking times are APPROXIMATE. Correct baking times are critical to the success of your cookies. Test your oven and pan setup with a few cookies to start with and watch the timing closely. Dark pans bake faster than light pans or air-sandwiched pans. Silicon mat-lined pans bake faster than parchment-lined pans. Cookies that are rolled to 1/8-inch thick bake faster than cookies rolled to ¼-inch thick. And your oven may be running hot or cold. There are so many variables. Do test a couple of cookies first. It may save an entire batch later.
3 cups King Arthur unbleached, all-purpose flour
1½ cups unsalted butter, cool room temperature (3 sticks)
1 cup sugar
finely grated zest of 1 large lemon
2 tablespoons LunaCafe Baharat (recipe below)
½ teaspoon fine sea salt
I teaspoon vanilla
¼ teaspoon lemon oil (or ½ teaspoon lemon extract)
colored sanding sugars
mixed peppercorns (including pink) in a grinder, optional
- In a large mixing bowl, sift the flour. Reserve.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest, Baharat, and salt until creamy, smooth, and well combined.
- Add the vanilla and lemon oil, and incorporate.
- Add the flour and mix very briefly on very slow speed, just until a dough forms.
- Using a #70 scoop (1 tablespoon) with a release mechanism, scoop balls of dough, leveling each ball with the edges of the scoop. (Thus each ball will have one flat surface.)
- Either arrange the dough balls closely together on a baking sheet, cover with plastic wrap, and chill for as long as a couple of days, or proceed immediately to baking. (The texture and flavor of the cookies improves with extended chilling—12 or more hours.)
- Coat a baking sheet lightly with vegetable spray. Arrange 12 cookie balls, flat sides down, 2 inches apart, on the baking sheet.
- Lay a sheet of waxed paper or plastic wrap over the cookies and using a textured meat pounder or other heavy, flat object, gently flatten each cookie ball to a ¼-inch thickness.
- If your cookies are flat, impress with any small object you like to create a design.
- Sprinkle sanding sugar heavily into the indents so that the texture lines or impressed design clearly shows. If desired, grate additional mixed peppercorns over the tops.
- Bake each sheet of cookies at 350° for about 15 minutes, rotating the pan at the halfway point to ensure even browning.
- Remove from the oven, loosen each cookie with a thin spatula and let cool for 3-4 minutes on the pan. Remove cookies from the cookie sheet and place on a wire rack and cool completely.
- Store airtight, in layers separated by wax paper rounds, in a cookie tin in a cool, dry place. These cookies improve with age. They keep for 3-4 weeks. Cookies may also be frozen.
Makes about 5 dozen, 2¼-inch diameter cookies.
Baharat is the Arabic word for spices, and this particular spice mixture typically has nine or more spices in it. Mixtures vary from region to region from the Middle East to North Africa (Turkey, Lebanon, Syria, Palestine, Jordan, and Tunisia). Although Bharat is used typically in savory dishes and as a condiment, I have recently discovered that it is also delicious as a flavoring in cakes and cookies.
Note Freshly grind as many of the spices as you can. It makes a world of difference.
1 tablespoon sweet paprika
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground nutmeg
- In a small mixing bowl, combine all ground spices and mix well.
- Spoon into a spice jar and close the lid for storage.
Makes 6 tablespoons; fills a typical spice jar.
Copyright 2010 Susan S. Bradley. All Rights Reserved.