Mediterranean Cooking with Linda Dalal Sawaya—Christmas cookies Nus Qamar: almond crescent moons
Nus qamar almond crescent moon cookies © linda dalal sawaya 2015
In Alice’s Kitchen: Traditional Lebanese Cooking, I wrote “Mother’s secret recipe, these exquisite almond crescent moons…” and continued describing the irresistibleness of these cookies made for the holidays. As my Christmas gift to you, I am revealing the secret and sharing the full recipe here to you, dear readers of Arab America!
These light almond and butter rich cookies in the shape of a crescent moon are loved as holiday treats to be shared with family and friends. Simple to make, they can be whipped up in a short time in this busy season. I made this batch with gluten free flour; thankfully, it worked beautifully and will please those inevitable folk in your midst who are not eating wheat, but can enjoy butter and nuts! Using gluten free flour does not always work, as when making sfeehas last month and the triangles split apart while baking in the oven! Nus qamar, which really means half moon in Arabic, is the name of this crescent moon cookie.
almond crescent moon cookie dough © linda dalal sawaya 2015
To make about 4 dozen cookies:
¾ lb. butter
¾ c. sugar
1 t. vanilla
1 t. almond extract
3 cups sifted flour
2 c. minced or finely chopped almonds (recommend using an old fashioned nut grinder, rather than food processor)
1. Cream butter and sugar. Add vanilla and almond extracts, and gradually stir in flour and almonds, mixing well with your hands. Add more flour if dough sticks to your hands.
2. Preheat oven to 325 degrees.
3. Roll a tablespoon of dough between your palms to elongate it. Pinch the edges to slight points and place on cookie sheet lined with parchment paper, curving it into a crescent moon shape, each one about 2″ long by ½” across at the thick center. Fill tray with moons leaving ½” between each to expand, as they do expand slightly in baking.
almond crescent moon cookies ready to bake © linda dalal sawaya 2015
4. Bake on center oven rack for 15 to 20 minutes, until lightly golden; watch these carefully so they don’t burn. Cool completely before storing, although these will disappear be before you know it!
baked nus qamar almond crescent moon cookies © linda dalal sawaya 2015
Shortbread, nutty, melt-in-your-mouth cookies are common to the entire Mediterranean region: in Greece they’re called kourabiedes. In Turkey they’re similarly called bademli kurabiyesi as they probably were derived from the Turkish cookies during Ottoman times. Sometimes these cookies are round, sometimes crescent shaped; sometimes the almonds are finely ground, sometimes they are dusted with powdered sugar; in mama’s recipe, they are not. A recipe for a similar popular shortbread cookie called ghraybe is included in Alice’s Kitchen; in this case, a blanched almond half is pressed into the center of the round cookie before baking. Equally light and sublime, full of butter and sugar!
Nus qamar almond crescent moon cookies © linda dalal sawaya 2015
Of course you can also make baklawe, mamouls, nammoura, fig, date, or sesame cookies to create a variety of pastries for the holidays. With the winter solstice just occurring and as we move into and from the deep darkness of winter and back towards the light, these rich nourishing pastries are just right to accompany cinnamon tea or Arabic coffee by a warm fire. Turning on the oven to bake brings warmth and alluring aromas into the home.
And shhhhh! Don’t tell anyone the secret of nus qamar is out! But truly, mama, God rest her soul, must be happy knowing her recipe is being shared!
Sahtein!! Happy baking! Happy holidays! Peace, love, and blessings to all!
Nus qamar almond crescent moon cookies © linda dalal sawaya 2015
—Linda Dalal Sawaya is a Portland artist, cook, Master Gardener, daughter of Lebanese immigrants, and author of Alice’s Kitchen: Traditional Lebanese Cooking
Remember, as my mother Alice said, “If you make it with love, it will be delicious!”
story and all photos © linda dalal sawaya 2015