Recipe - Ghouribi (Moroccan Sugar Cookies)

1 cup Vegetable oil or butter
1 cup Sugar
3 cup Unbleached allpurpose flour
1/3 cup Finely ground walnuts or
almonds
Cinnamon

1. Preheat oven to 350 degrees F. Lightly flour an ungreased cookie sheet.

2. Place oil and sugar in a large bowl and mix well. Gradually add the
flour, a cup at a time, and knead well. Blend in the nuts.

3. When the dough feels mooth, use the palm of your hand to roll it into
balls the size of an egg. Pat into a round cookie about 2 inches in
diameter. The cookies should not be flat.

4. Place on the cookie sheet and sprinkle the center of each cookie with
cinnamon. Bake for 25 to 30 minutes. Do not let the cookies become even
slightly brown; they must remain offwhite.

*A Turkish variation uses cocoa instead of cinnamon and is sprinkled with
powdered sugar. These cookies can also be shaped into crescents.

NOTE: On Purim morning, Moroccan Jews decorate their tables with flowers
and sweet delicacies such as ghouribi. Children especially enjoy making
thes treats as they can roll the dough with their hands.

SOURCE: The Jewish Holiday Kitchen by Joan Nathan p. 227 Schocken Books NY
ISBN 080520900X

Recipe by: The Jewish Holiday Kitchen by Joan Nathan p.229 1988

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Feb 20,
1998