Skip to main content

Moroccan 'Cookie Recipe'

This weekend we had our extended family Christmas celebration. And I was thrilled to spend some time with my cousin's boyfriend, getting to know him and, especially, hearing about their recent travels to Morocco, Portugal, and Spain. I was quite envious of their globe-hopping and was happy to live vicariously through their tales.

It was the first time that the larger family was meeting him - though he and Tiff had stopped by one of the boys' robotics competition earlier this Fall - and I have to say that he hung with the 'crazy' pretty darn well. My family can be loud and obnoxious. As D commented, "I don't envy any of the guys who marry into our family. But I'm glad that Daddy did." Me, too!

While Tiff and Matt were in Morocco, they took a cooking class. And Tiff, who is a baker extraordinaire, brought some Moroccan cookies to the party. Actually, since they both took the cooking class, I'm not sure who baked them. Maybe both. In any case, the cookies disappeared quickly, but they were Moroccan thumbprints of sorts and had some rosewater in them. So, I decided to try my hand at making a version.

When I asked Tiff what these were called, she said that she didn't know. "I don't think there's a name. The recipe the food guy sent just says 'cookie recipe.'" I'll keep researching; in the meantime, 'cookie recipe' it is!

Tiff's version used strawberry jam, I believe. I used a Forbidden Fruit Marmalade from Friend in Cheeses and some homemade olallieberry jam. I also used two-thirds of the dough to make thumbprints and, then, one-third to make larger freeform mini galettes.

Ingredients makes approximately 30 cookies
  • 3/4 C butter, at room temperature
  • 3/4 C organic granulated sugar + more for sprinkling
  • 2 eggs
  • 2 C flour
  • 1/2 C ground almonds
  • 1 t pure vanilla extract
  • 1/2 t rose water + more for dotting
  • jam or jelly
  • sliced almonds for garnish

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flour and ground almonds until a flaky dough is formed. Add in the pure vanilla extract and rosewater, gently working the dough until it forms a ball.  

Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto the baking stone or parchment-lined baking sheet, dab your thumb into the rosewater extract and press a "thumbprint" into the center of each cookie, slightly flattening. The cookies will not spread, so make them the size that you want!

Spoon about 1/2 t jam into each thumbprint. Gently press sliced almonds into the sides of the dough. I sprinkled a few almonds over the top of the galettes as well.

Bake until golden brown, about 20 to 25 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.

I'm uncertain how close this is to the recipe that Tiff and Matt were taught in Morocco, but they disappeared quickly and I enjoyed them. So I'll definitely be making them again soon. Maybe as soon as tomorrow since I need to deliver four dozen cookies for a school event on Wednesday.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir