Best Moroccan Spiced Sandwich Cookies Recipes
MOROCCAN SPICE COOKIES
This is adapted from an old recipe of my mother's, which I believe was from a church cookbook. I was looking for a way to use the wonderful ras-el-hanout spice blend I had on hand and came up with this. I take them to my office holiday cookie swap every year and they're always a hit. Ras-el-hanout can be found at Middle Eastern grocery stories, but I recommend the blend sold by The Spice House (www.thespicehouse.com).
Provided by melbalou
Categories Drop Cookies
Time 32m
Yield 32 cookies
Number Of Ingredients 8
Steps:
- Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
- In a medium bowl, whisk together butter and sugar.
- Add almond (or vanilla) extract and whisk until fluffy.
- Stir in flour mixture and mold dough into a ball.
- Wrap dough in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 350°F
- Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
- Place cookies on parchment-lined cookie sheet.
- Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
- Bake 12 minutes until edges are lightly golden.
Nutrition Facts : Calories 99.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 15.2, Sodium 37.3, Carbohydrate 9.4, Fiber 0.4, Sugar 3.2, Protein 1.1
CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT
Everyone loves a good oatmeal cookie - and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to "top of the shop" in Moroccan Arabic, which suggests that the spices selected were the finest available in the merchant's shop at the moment. The fragrant and warming spices of ras el hanout pair beautifully with the sweetness of the oatmeal cookie and the sharpness of the dark chocolate. Because of the spice mixture, these cookies won't appear to brown much, so be careful not to overbake. You can use your favorite store-bought ras el hanout for your cookies or make your own blend (see tip).
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
- Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
- Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
- Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.
MOROCCAN SPICED GINGERSNAPS
Adventurous eaters will love the unique Moroccan flavor in this spicy twist on a classic gingersnap!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
- In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
- In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 9 g, TransFat 0 g
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