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2 cups flour
Filling:
Mix the flour and butter together until the dough resembles cornmeal. Add the yolks and sour cream. Roll pieces the size and shape of walnuts and place on a cookie sheet. Cover with foil and refrigerate overnight.
Flatten each cookie and fill with about 2/3 teaspoon filling. Pinch the dough back over the filling, making a little ball shape. Place the pastries on a baking sheet and press the tops with the tines of a fork.
[Archivists note: traditionally, as Elena mentions on her notes, special forceps will be used to seal the pastry. The resulting design traps confectioners' sugar as the cookie has almost no sugar].
Bake in a preheated 375°F oven for 15 to 20 minutes. Do not let the pastries become brown. Sprinkle with powdered sugar while still warm and again when they are cool.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1/2 cup butter
2 egg yolks, beaten
1/2 cup sour cream
1 cup walnuts, ground
1/2 cup sugar
2 egg whites, beaten
1 teaspoon vanilla
Juice of 1/2 lemon or 1/4 teaspoon orange blossom water
Here is my simplified, delicious version of Ma'amoul to go with the hamentaschen for the shalach monas plate. Delicious they certainly are. If you have a Ma'amoul mold, these wonderful cookies are supposed to be made in one, but every time I make them, I stand looking at the mold and then make them by hand.