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Ras-bis-samin

Amy Fidel
Even though these are a Lebanese “cookie,” all the Albuquerque Rudeens enjoy them with coffee. They are actually one of Alyssa’s favorite “goodies.” I usually make half a recipe and mix the dough on “Manual” in my bread machine. Mahlab is a small seed of the stone of a wild cherry. I know this sounds different but it really is important to the flavor of the cookie. You can get Mahlab at a Middle eastern specialty shop.
Ingredients Instructions

Ingredients
  

  • 9 1/2 cups Flour
  • 1 cup Sugar
  • 1 1/2 pounds Sweet Butter melted
  • 3/4 tablespoon Ground Mahlab
  • 1 package Dry Yeast
  • 1 3/4 cups Warm Water

Instructions
 

  1. Mix ingredients as you would to make bread. Let stand 30 minutes.
  2. Roll dough to desired thickness and cut with a large cookie cutter. Flute edges and place on cookie sheet. Prick center with a fork.
  3. Bake at 350 degrees for 25 minutes or until slightly browned.