Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- 1 egg yolk
- 1 tbsp milk
Special Equipment Needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy.
3. In a separate bowl, whisk together the all-purpose flour, semolina flour, and salt.
4. Gradually add the flour mixture to the butter mixture, mixing until well combined.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. In a small bowl, whisk together the egg yolk and milk. Brush the mixture over the tops of the dough balls.
7. Sprinkle the shredded coconut over the tops of the dough balls, pressing lightly to adhere.
8. Bake for 15-20 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
This recipe makes about 24 coconut-topped qurabiyas.
Nutritional information:
Calories per serving: 130
Fat: 9g
Carbohydrates: 11g
Protein: 1g
Sodium: 25mg
Sugar: 3g
Substitutions for ingredients:
- Unsalted butter can be substituted with salted butter, but omit the added salt in the recipe.
- Powdered sugar can be substituted with granulated sugar, but the texture of the cookies may be slightly different.
- Semolina flour can be substituted with cornmeal or finely ground almonds.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Substitute the shredded coconut with chopped nuts or chocolate chips.
- Add a teaspoon of ground cardamom or cinnamon to the dough for a spiced flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the powdered sugar.
- Don't overmix the dough, as this can result in tough cookies.
- If the dough is too dry, add a tablespoon of milk to help bring it together.
- For a more uniform shape, use a cookie scoop to portion out the dough.
Storage Instructions:
Store the coconut-topped qurabiyas in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation Ideas:
Arrange the coconut-topped qurabiyas on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle extra shredded coconut over the tops of the cookies for added texture and flavor.
Pairings:
Serve the coconut-topped qurabiyas with a cup of hot tea or coffee for a delicious snack.
Suggested Side Dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting Advice:
- If the dough is too sticky, refrigerate it for 30 minutes before rolling into balls.
- If the cookies are spreading too much during baking, refrigerate the dough balls for 10-15 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of butter or milk to the dough.
Food Safety Advice:
Make sure to wash your hands and all utensils thoroughly before handling the ingredients. Store the cookies in an airtight container at room temperature to prevent contamination.
Food History:
Qurabiya is a traditional Middle Eastern cookie that is often served during special occasions such as weddings and holidays. The addition of coconut to this recipe adds a tropical twist to the classic cookie.
Flavor Profiles:
The coconut-topped qurabiya is buttery and crumbly with a sweet coconut flavor.
Serving Suggestions:
Serve these cookies as a sweet snack or dessert, or package them up as a homemade gift for friends and family.
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Region: Iranian