Ukrainian Baba Mary’s Halvah Cookies Recipe
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 3 dozen cookies
Description
These delectable Ukrainian Baba Mary’s Halvah Cookies are a true treat for anyone with a sweet tooth. The key ingredient in this recipe is halvah, a traditional Middle Eastern sweetmeat that has been enjoyed for centuries. Made from a blend of honey, ground sesame seeds, nuts, and a hint of rose water, halvah brings a unique flavor to the cookies that’s both aromatic and rich. Often available in specialty stores or supermarkets, halvah comes in a variety of forms, but in this recipe, it’s the star of the show. For an even more pronounced flavor, you can add up to 1/3 pound of halvah, intensifying the sweet, nutty notes.
These cookies not only taste amazing right out of the oven but also age beautifully, making them perfect for long-term storage in a cookie tin. Whether you’re looking to impress guests at a party or treat yourself to something sweet, these cookies are a fantastic choice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 3/4 cup |
| Baking Powder | 1/4 tsp |
| Baking Soda | 1 1/2 tsp |
| All-Purpose Flour | 1 cup |
| Vegetable Oil | 1/2 cup |
| Halvah (crumbled) | 4 oz |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1551.3 kcal |
| Total Fat | 61.1 g |
| Saturated Fat | 9.9 g |
| Cholesterol | 211.5 mg |
| Sodium | 646.2 mg |
| Total Carbohydrates | 228.7 g |
| Dietary Fiber | 4.5 g |
| Sugars | 100.8 g |
| Protein | 23.5 g |
Instructions
- Mix the Wet Ingredients: In a large mixing bowl, combine the eggs and vegetable oil. Use a hand mixer to blend the ingredients together until smooth and slightly frothy.
- Add the Halvah: Crumble the halvah into the bowl and incorporate it into the egg and oil mixture using the hand mixer. Halvah tends to be a bit sticky, so ensure it’s well mixed into the wet ingredients.
- Prepare the Dry Ingredients: Gradually add the sugar, baking powder, baking soda, and flour to the mixture. Mix until you form a smooth, workable dough. If the dough is too sticky, you can add a little extra flour, just a tablespoon at a time, until it holds together without being overly dry.
- Shape the Dough: Preheat your oven to 350°F (175°C). Lightly oil your hands, then roll spoonfuls of dough into small balls, about 1 inch in diameter. Place them on ungreased cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the cookie sheets in the preheated oven and bake the cookies for 15 to 20 minutes, or until they are lightly golden brown around the edges.
- Cool: Allow the cookies to cool completely on the cookie sheets before transferring them to a wire rack. This will help them firm up, making them easier to handle. For the best flavor and texture, wait at least 30 minutes before serving.
Yield: Makes approximately 3 dozen cookies
Storage Tip: These cookies store wonderfully in an airtight container for up to a week, and they can also be frozen for longer storage. Just let them cool completely before storing.
Enjoy these unique, flavor-packed cookies, which blend the richness of halvah with the lightness of a traditional cookie for a treat that’s perfect for any occasion!
