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Cardamom Walnut Cookies (Mutekke)
Joined: Jan 8, 2006
Posted to Thread #30590 at 8:51 pm on Nov 15, 2018
This lady has the most interesting recipes:
These Cardamom-Walnut Cookies are just right – tender, not overly sweet, and with enough cardamom to perfume the crunchy walnuts in the filling. Mutekke (also known by their Russian name, mutaki) are popular in Azerbaijan, especially during the spring holiday Novruz.
Author: Feride Buyuran
Recipe type: Desserts, Sweet Bakes
2¾ cups all-purpose flour
4 ounces cold unsalted butter, cut into chunks
1 cup sour cream
2 large egg yolks
¾ - 1 cup walnuts, coarsely ground
¼ cup granulated sugar (increase to taste, up to ½ cup)
½ teaspoon ground cardamom (or to taste)
¼ cup powdered sugar, for coating
First, prepare the dough. Put the flour and butter in a large mixing bowl. Rub them together between your fingers until you obtain fine crumbs and no lumps remain. Add the sour cream and egg yolks. Stir with your hands until you obtain a loose dough. Knead until the dough comes together nicely and is tender, 5 to 7 minutes. Divide the dough into 3 parts and shape each into a ball. Wrap the balls in plastic wrap and refrigerate for 30 minutes.
Prepare the filling. In a medium mixing bowl, combine the ground nuts with sugar and cardamom. Stir to mix. Set aside.
Preheat the oven to 380˚F. Line 2 baking sheets with parchment paper (or 1 large baking sheet to fit all the cookies).
Work with one ball at a time and keep the rest covered with a kitchen towel. Using a rolling pin, roll the ball into a thin 11-inch circle. Using a sharp knife, cut the circle into quarters, then cut each quarter into 2 wedges, making 8 wedges total.
Sprinkle about 1 teaspoon of the filling on each wedge, leaving a ¼-inch border along the edges. Roll the wedges up toward the pointed end. Continue with the remaining dough balls in the same manner. Place the roll-ups on the baking sheets, pointy side down, spacing them about 1 inch apart.
Bake on the middle rack of the oven for 20 minutes, or until the roll-ups are light golden around the edges. Remove from the oven.
Allow to cool completely, then dust with powdered sugar.
Adapted from "Pomegranates and Saffron: A Culinary Journey to Azerbaijan" by Feride Buyuran.
Other messages in this thread:
- 30590. Cardamom Walnut Cookies (Mutekke) [LINK] - Melissa Dallas - 8:51pm on 11/15/18 (8)
- Melissa Dallas, Thank you so much for posting this recipe it looks wonderful..... [NT] - GayR - 11:13pm on 11/15/18
- Sounds YUM! I'm a big cardamom fan [NT] - cheezz - 2:41am on 11/16/18
- Me too! Thanks Melissa! [NT] - deb-in-MI - 11:10am on 11/16/18
- I think they sound wonderful too [NT] - Melissa Dallas - 11:17pm on 11/16/18
- I bet another easy way to make these is to roll up the filling in filo:) [NT] - deb-in-MI - 11:45am on 11/16/18
- That would be good too, but you'd miss out on all the sour cream & egg yolks:) [NT] - Melissa Dallas - 11:18pm on 11/16/18
- Ha. I thought the title said *(Mistake)* and that another dyslexic baker had joined me. [NT] - MarilynFL - 2:15pm on 11/16/18
- Too funny [NT] - Melissa Dallas - 11:18pm on 11/16/18