The Sweet Road

Liquid mixture ingredients:

• 1 cup powdered sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 cup oil

Dry ingredients:

• 1 tablespoon ground mahlab (grind it if you buy it whole!!)
• 2 cups semolina 
• 1 cup all purpose flour
• 1 teaspoon baking powder

Milk wash & Toppings:

• 2 tablespoons warmed milk
• sesame seeds for garnish (optional)
• powdered sugar for garnish (optional)

Agwa (date paste – in a separate post here)

Mix your liquid ingredients until combined. Don’t worry about any clumping because this will all go in the blender. Mix the dry ingredients in the blender and then add in the liquid mixture until you have a gritty consistency. Take the dough out and put it into a ziplock bag and roll it out flat inside the gallon bag. This helps alleviate any mess! Roll out your agwa inside a ziplock bag too. I have a separate video on my page on how to make the agwa paste. 

Set those inside the fridge for 30-60 minutes to get a little harder which will make it easier to work with. Then cut open the ziplock bag along the seems for the dough and the agwa and roll them out separately to your desired thickness. Then put the agwa on top on just half off the dough. Pull the other side of the ziplock bag that does not have the agwa onto the agwa and lightly press down on it. Cut off the edges and use those to make fun shapes. dont throw them away! 

then take a cup and start making crescent shapes out of the dough. once you’re done, add a milk bath to the tops of the cookies and then sprinkle with sesame seeds. bake these for 15-20 minutes, or until the tops are very, very lightly brown. Feel free to sprinkle these with more powdered sugar if you really enjoy a sugary treat. Enjoy!