Mahlab Butter Cookies (Sweet Ka'ak)
Buttery, sweet cookie rings with the addition of mahlab and black seeds. Makes: about 25 cookies.
⏱️ Prep: 20 min🍳 Cook: 15 min🍽️ Makes 25
Ingredients
| 1 lb | 455 g | butter, room temperature |
| 1 cup | 240 ml | granulated sugar |
| 2 | eggs | |
| 4 cup | 960 ml | all-purpose flour |
| 1/2 cup | 120 ml | black seeds (nigella) |
| 2 tsp | 10 ml | ground mahlab |
Instructions
- Preheat oven to 400 F (200 C).
- Cream the butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add eggs and mix until combined. Add remaining ingredients and mix until dough forms.
- To shape the dough, take a 1-inch ball and roll it until long and about 1/2 inch thick. Connect the ends, forming a slightly pointed circle. Arrange on a parchment-lined cookie sheet and let rest in the freezer for about 10 minutes.
- Pop the cookie sheet in the oven with the rack placed on the upper third of the oven.
- Bake until the bottoms are golden-brown, about 10-12 minutes, flipping the sheet halfway through. If the tops are also golden-brown, they're finished. If the tops need more color, place the sheet under the broiler for about a minute or two, checking every 15 seconds.
- Cool completely (preferably on the cookie sheet) before handling. Store in an air-tight container up to 2 weeks.