little ring cream cheese cookies

Ani is a dessert abstainer in general, being a savory instead of sweet oriented diner. But she/we are addicted to these little cookies perfect for dipping in a Nespresso espresso like bob often does these days. Lately Ani and Isgouhi have been making a batch once a week to replenish the supply. This version is from a large heavy cookbook that we dragged back home from Anjar, Lebanon, one very popular among Armenians, at least in Lebanon (and in Engish). Ironically although black caraway seeds are called for in the recipe, the accompanying photo in the book has very white sesame seeds, also common on Middle Eastern baked goods.

Twenty years ago we recorded another variation of this that use to be the standard in the Sark household, but since then not only did bob forget the entry in this recipe collection, but the new version took over. Things change.

Rolling out the little balls of dough into little wormlike strands and forming them into rings takes a little practice, but once mastered, pays off. bob has so far been spared this exercise by the remaining members of the dr bob cooking team. :-)

These are pretty quick to whip up in the kitchen, and not much can go wrong for amateur bakers like us. Why not give them a try if the idea of little not-sweet cookies appeals to you?

ingredients

2 1/2 c flour
1/2 c butter, melted
1 /2c vegetable oil
1 T fenugreek = mahleb (available online!)
3/4 c powdered sugar
100 gm = 4 oz cream cheese (standard small package)
1/2 t black seeds = black caraway seeds = Nigella seeds = hab-el-barake` (available online)
1 t baking powder
4-5 T water, 1 egg yolk or even the whole egg and 1 T milk, mixed to brush the surface of the cookies

instructions

1. Put the flour in a large enough bowl, make a well in the middle and add all the ingredients except the last line and mix together.
2. Knead together to a soft and "workable" dough adding a little water if necessary. Form into a big ball.
3. Cover the bowl with plastic wrap and let sit half an hour or more.
4. Divide the dough into small balls (learn from experience how much is needed for one cookie), and roll each one out with your open hands into a tube until about 3/8 inch in diameter, and sufficiently long to make a 1.5 inch diameter ring when formed into a circle.
5. Arrange the cookie rings on two cookie sheets lined with parchment paper.
6. Brush with the egg wash mixture.
7. Bake at 350° for about 20 minutes until golden brown (check frequently!)
8. Let cool.

notes

1. This version from Anahid's Gourmet Cookbook [google].
2. This is different from another family recipe we found in our own cookbook when googling this one, though very similar in appearance.
3. Many Armenians (like us?) make many versions of this not-sweet little ring cookie: "Khalkha is a crispy, savory cookie. The word khalkha actually means "ring" in Turkish" [khalkha]. Anahid's version has some sugar but you don't notice it.
4. Illustrations available.