Regardless, with Easter around the corner (where has the month gone?!) I have shifted gears into a sort of terrifying overdrive — we’re expecting fourteen people over Sunday, and rumor has it they all expect to be fed. I’ve been trying to stay organized by preparing as much as I can ahead of time, and that includes desserts. Hopefully, a mostly-cookie spread will help me keep a firm grip on my sanity, even as shelf space in both my fridge and freezer dwindles. Thus far I’ve gotten two different types out of the way, as well as the mahleb cookies I’ve been wanting to bake for a while.
These cookies are traditionally made around this time of year but, in all honesty, seasonality has nothing to do with my desire to make them. After all, do I need a holiday simply to make a batch of cookies that are lusciously buttery and nutty, that are fun and easy to make, and that remind me of my grandmother?
I grew up eating these cookies, the recipe for which my mom cajoled out of my father’s mother. To this day, we still call them Medz Mama’s cookies; in Armenian, medz means big. To a child, that sort of logic makes perfect sense, no? Not that you have to be a child to enjoy this delicious little treat.
Medz Mama’s Cookies
2 sticks butter, melted
4 cups flour
½ cup sugar (add up to 3/4 cup if you prefer sweeter cookies)
1 cup milk
2 teaspoons baking powder
½ teaspoons nigella seeds (caraway seeds are acceptable)
½ teaspoon mahleb
1/4 cup Mazola oil (I used olive oil)
1 egg, beaten
1. Preheat oven to 325°. Mix the first eight ingredients (up until the egg) until they are all totally incorporated. The resulting dough will be somewhat on the oily side; if you find it too oily add a little bit more flour.
2. Pinch off about one tablespoon’s worth of dough. On a clean surface, roll dough into a wreath, a twist or any other shape and set on baking tray. Repeat with remaining dough. Though the cookies will not expand much during baking, try to keep them about two inches apart. Brush with cookie tops generously with beaten egg and sprinkle with sesame seeds.
3. Bake for approximately thirty minutes or until the cookies turn a nice deep golden color. Let cool, then store in an airtight container. I’m not quite sure how long the cookies keep for, because they don’t last long around me.