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Wednesday, 27 July 2011

Not-at-all-authentic Kaak Bi Haleeb Part 2 - By Guest Correspondent Shatoura

(continued from Not-at-all-authentic Kaak Bi Haleeb Part 1)...

Plain Cookies Preparation and Baking Instructions

Preheat oven to 350 F and line four baking sheets with parchment paper.
Divide the dough into three equal portions and set two aside.
Gently knead one of the dough balls a few times – it will be very elastic. Divide into 36 equal pieces (cut the dough ball in half, cut each half in thirds, cut each third into six small pieces – each 1 inch in diameter).
Roll each small piece between your hands into a four inch cylinder, join the ends to form a circle and press together to form a tiny bagel. Don’t fuss too much shaping them; variation is the hallmark of your handiwork.
Arrange 36 cookies on two parchment-lined baking sheets. 
  Bake in a preheated 350-degree oven 18 to 20 minutes, switching and rotating baking sheets after ten minutes. Cookies are done when slightly puffed and the bottoms are just starting to brown.
Cool on pans for ten minutes, then transfer to platter. Enjoy!
Almond Crunch Cookies Preparation and Baking Instructions
While the first batch is baking, gently knead, then flatten the second dough ball into a rectangle, approximately 9 x 5 inches, and sprinkle the chopped almonds over the dough.
Fold over the dough in thirds and knead briefly until almonds are well distributed. 
Set aside any left-over almond bits (they won’t all want to stay in the dough) and proceed as for plain cookies, above.  
Hi-Test Cherry Almond Crunch Cookies
Drain the cherries and pat dry with paper towels. The left-over cherry-infused liqueur is the chef’s treat. Go ahead, it’s wonderful.
While the second batch of cookies is baking, gently knead, then flatten the third dough ball.
Sprinkle the marinated cherries and reserved chopped almonds over the dough, fold in thirds, knead until cherries and almonds are well distributed, and proceed as for plain cookies, above. 
Expect this last batch of dough to be much stickier and a little harder to work with than the previous two; a side-effect of the alcohol. 
Not to worry, just keep a damp cloth handy to moisten your hands and wipe off excess dough from your fingers as you go, and don’t fret too much about how wonky they look – once baked they will be perfect. 
By now the first two pans have cooled enough to re-use. No need to change the parchment.
Thank you Guest Correspondent Shatoura!

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