It’s me I’m back Hi.
For those of you who can’t tell, ya gurl here at AF likes to bake. I spent last summer doing scutwork (cookies, cake layers, etc) at a local bakery in the Bull City, and while I enjoyed some aspects of it, I discovered that I do not enjoy being ordered around by uppity business people who are also lame enough to believe (yes, really and truly BELIEVE) that this website is for real. I BELIEVE IN JESUS AND JESUS DOES NOT WANT THERE TO BE A MONKEYDOGHUMAN. Indeed. Direct quote.
Is it possible to get a job where you both have no employers and no employees? Maybe I should sell Amway. Or, like, become a cobbler, or a suet-renderer.
Anyway the thing that really bummed me out about my foray into baking-for-profit was that the recipes I was required to use were Not That Good. They weren’t BAD, but they just weren’t yummy enough for me to really want to eat the stuff. Ever, really.
So– I’ve spent the past semester building up a stockpile of recipes that I am REALLY happy with. My buddy T hails from the great non-state of Palestine, and is always pissing and moaning about how much she misses the food from back home. I’ve tried to tell her to get over it– all she has to do to get back to her family is fly to Frankfurt, layover for half a day in a German airport, fly to Amman and then spend like EIGHTEEN FUCKING HOURS ON A LORRY crossing a very short bridge into Ramallah. No biggie. Nevermind that her Israeli counterparts studying here in DC can hop a nonstop flight to Jerusalem or Tel Aviv at a moment’s notice and be home before Savta breaks out the halva.
Anyway, as often as I tell her to buck her landless self up, still she howls on about things like zaatar and rice baked with yogurt and ma’amoul. So, I thought I’d try and oblige her. Ma’amoul it shall be.
Flaky, buttery crescents of goodness, ma’amoul are usually filled with nuts or dates and molded with a special decorative press, so they look like little, curved sandcastles. Uh, yeah right. I don’t like dates so there goes that idea, and I don’t have the proper mold (although T promises to bring me one in the fall) so I made mine with pistachios throughout and shaped them by hand. Also, (geez I am sounding lamer and lamer) I didn’t have semolina flour, so I had to use all plain white. Bah.
OK OK FINE. HERE IS THE TRUTH. I used a mexican wedding cake recipe and added chopped pistachios and rosewater. Are you happy? I am officially the least culturally dedicated baker EVER.
The funny thing is, T said they tasted like the real thing.
Anna’s Jacked-Up Ma’amoul
ingredients
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 tablespoons rosewater
2 cups all purpose flour
1 t salt
1 cup pistachios, toasted, coarsely ground
preparation
Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and rosewater; beat until well blended. Beat in flour, then pistachios. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. Preheat oven to 350°F.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Then, press balls into crescent shapes. Arrange crescents on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining sugar.)
Sift remaining sugar over cookies and serve.
Oh, uhm, I’m done with my first year of gradschool. So, yes, I’m glad about that.