Sharon, Now I see that I was conflating two different recipes. The ones that I recall that were made in a mold were filled cookies. These are the melt-in-your-mouth walnut cookies. They're very easy and quite good. Believe me, they're incredible when made with butter.
Avital GHOURIBI (MOROCCAN SUGAR COOKIES) SOURCE: The Jewish Holiday Kitchen by Joan Nathan 1988 p. 227 Schocken Books NY ISBN 0-8052-0900-X Yield: 30 servings 1 cup vegetable oil or butter 1 cup sugar 3 cups unbleached all-purpose flour 1/3 cup finely ground walnuts or almonds Cinnamon 1. Preheat oven to 350 degrees F. Lightly flour an ungreased cookie sheet. 2. Place oil and sugar in a large bowl and mix well. Gradually add the flour, a cup at a time, and knead well. Blend in the nuts. 3. When the dough feels mooth, use the palm of your hand to roll it into balls the size of an egg. Pat into a round cookie about 2 inches in diameter. The cookies should not be flat. 4. Place on the cookie sheet and sprinkle the center of each cookie with cinnamon. Bake for 25 to 30 minutes. Do not let the cookies become even slightly brown; they must remain off-white. *A Turkish variation uses cocoa instead of cinnamon and is sprinkled with powdered sugar. These cookies can also be shaped into crescents. NOTE: On Purim morning, Moroccan Jews decorate their tables with flowers and sweet delicacies such as ghouribi. Children especially enjoy making thes treats as they can roll the dough with their hands. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
