Baba Mary’s Halvah Cookies: A Taste of Nostalgia and Sweet Tradition
There are certain smells that can transport you instantly through time and space. For me, the aroma of warm sesame and a hint of something deeply sweet and nutty conjures images of my Baba Mary’s kitchen, a cozy haven filled with the comforting scent of baking. Her halvah cookies weren’t just a treat; they were tiny, crumbly parcels of love, a testament to her culinary magic and her ability to transform simple ingredients into pure joy. Each bite was a whisper of my childhood, a reminder of her gentle hands shaping dough and her twinkling eyes as she offered them fresh from the oven.
Recipe Overview
- Prep Time: Approximately 20 minutes
- Cook Time: 15 to 20 minutes per batch
- Total Time: Approximately 35 minutes, plus cooling time
- Servings: Yields approximately 3 dozen cookies
- Yield: 3 dozen
- Dietary Type: Contains eggs, dairy (halvah may vary), gluten
Ingredients
- 3 large eggs
- 3/4 cup oil (vegetable or other neutral-flavored oil)
- 1/4 lb halvah (chocolate or marble varieties are recommended for this recipe)
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 4 cups all-purpose flour
Equipment Needed
- Large mixing bowl
- Electric hand mixer (or a sturdy whisk and plenty of elbow grease)
- Measuring cups and spoons
- Baking sheets
- Cooling rack
- Small bowl for oiling hands
Instructions
- Begin by preparing your dough. In a large mixing bowl, crack the 3 large eggs and add the 3/4 cup of oil. Whisk these together until they are well combined.
- Now comes the star ingredient! Crumble the 1/4 lb of halvah into the egg and oil mixture. If you’re using a chocolate or marble halvah, you’ll get beautiful pockets of flavor and texture. Use a hand mixer on a medium speed to incorporate the halvah into the wet ingredients. You want it to be mostly broken down but some small pieces are perfectly fine and add character.
- To this creamy base, add the 1 1/2 cups of sugar. Next, measure out and add the 1 tablespoon of baking powder and the 1/2 teaspoon of baking soda.
- Gradually add the 4 cups of flour, mixing on low speed or by hand until a workable dough begins to form. The dough should start to pull away from the sides of the bowl.
- If the dough feels too sticky to handle, you can add extra flour, a tablespoon at a time, until it reaches a consistency that is easy to shape. Be careful not to add too much, as this can make the cookies tough.
- Preheat your oven to 350 degrees F (175 degrees C). This moderate temperature is key for baking these cookies to perfection.
- Prepare your baking sheets by leaving them ungreased. This helps the cookies spread slightly and develop a nice texture.
- To form the cookies, lightly oil your hands. This simple step prevents the dough from sticking to your palms. Take spoon-sized pieces of dough and roll them into small balls.
- Place the dough balls 2 inches apart on the ungreased baking sheets. This spacing allows them room to spread slightly during baking without touching.
- Bake for 15 to 20 minutes. Keep a close eye on them as baking times can vary slightly depending on your oven. The cookies are ready when they are lightly golden brown around the edges and the centers are set.
- Once baked, cool the cookies completely before eating. This resting period is crucial for their texture to set properly. Allow them to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely, at least 30 minutes.
Expert Tips & Tricks
For an even richer halvah flavor, don’t hesitate to use the full 1/4 pound of halvah, or even a touch more if you’re feeling adventurous. If you find your dough is a bit too soft to roll, chilling it in the refrigerator for about 15-20 minutes can make it much easier to handle. When shaping the balls, try to make them as uniform in size as possible to ensure even baking. If you don’t have a hand mixer, a sturdy whisk will work for incorporating the initial ingredients, and then you can mix in the flour by hand.
Serving & Storage Suggestions
These Baba Mary’s Halvah Cookies are a delight served alongside a steaming cup of tea or coffee, perfect for an afternoon snack or a delightful addition to a dessert platter. They are best enjoyed once fully cooled. Store any leftovers in an airtight cookie tin at room temperature for up to a week. They actually improve with a day or two of resting, allowing the flavors to meld beautifully.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | Approximately 150 | 8% |
| Total Fat | Approximately 7g | 9% |
| Saturated Fat | Approximately 1.5g | 8% |
| Cholesterol | Approximately 20mg | 7% |
| Sodium | Approximately 50mg | 2% |
| Total Carbohydrate | Approximately 20g | 7% |
| Dietary Fiber | Approximately 0.5g | 2% |
| Sugars | Approximately 10g | 20% |
| Protein | Approximately 2g | 4% |
Note: Nutritional information is an estimate and can vary based on specific ingredients used, particularly the type of halvah and oil.
Variations & Substitutions
While traditional halvah is the heart of these cookies, you can experiment with different halvah flavors. Pistachio or almond halvah would offer a delightful twist. If you prefer a less sweet cookie, you could slightly reduce the sugar, but be mindful that sugar also contributes to texture. For a nut-free option, ensure your chosen halvah does not contain nuts, and omit any potential garnishes that do.
FAQs
Q: What kind of halvah works best for these cookies?
A: Chocolate or marble halvah are excellent choices as they add depth of flavor and visual appeal. Plain sesame halvah can also be used.
Q: Why do I need to oil my hands when shaping the cookies?
A: Oiling your hands creates a barrier that prevents the slightly sticky cookie dough from adhering to your skin, making the shaping process smooth and easy.
Q: How can I tell when the cookies are perfectly baked?
A: The cookies are done when their edges are lightly golden brown and the centers are set. They should not be overly browned.
Q: Can I make these cookies ahead of time?
A: Yes, these cookies actually age beautifully and can be stored in an airtight container for quite some time, making them perfect for make-ahead baking.
Q: My dough is too sticky. What should I do?
A: Gradually add a little more flour, one tablespoon at a time, until the dough is no longer sticky and is workable. Be careful not to add too much flour, as this can make the cookies dry.
Final Thoughts
These Halvah Cookies are more than just a recipe; they are a connection to heritage, a bridge to cherished memories. They represent the simple, honest goodness that my Baba Mary infused into her cooking. I encourage you to bake a batch, share them with loved ones, and perhaps, create your own delicious memories around this timeless Ukrainian treat. May each bite bring you as much warmth and joy as they have brought me.