Sunday Cookies: Worldwide Extravaganza! 🌞

Last edited Sun Aug 24, 2025, 03:57 PM - Edit history (1)

Swedish Gingerbread Nut Cookies



Small and lovely ginger cookie snacks
in no time. Use readymade dough or
the homemade gingerbread dough on

40 PIECES

approx. 7 oz (200 g) gingerbread dough
5⅓ oz (150 g) blanched and peeled almonds

1. Preheat the oven to 400°F (200°C).

2. Roll the gingerbread dough into small
balls and place them on a tray with
parchment paper. Place an almond in
each dough ball and bake in the oven for
about 8 minutes.

From "The Swedish Christmas Table"
https://www.goodreads.com/book/show/20344640-the-swedish-christmas-table

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Cassava Cookies
Gari Biscuits (Ghana)




Makes 2 to 3 dozen, depending on size

These crispy cookies have an uncluttered, fresh, pure taste. The
coconut and gari deliver a crunchy texture with a mild, pleasing flavor. One
would likely use evaporated milk and margarine in Ghana. North
Americans, with our pronounced sweet tooth, may need to increase the
sugar. For a vegan version, use margarine and substitute soy or almond
milk.

Ingredients

½ cup finely sifted dry gari (flour made from fresh, starchy cassava root) Ed.
½ cup plus 1 to 2 tablespoons sifted all-purpose flour
⅓ cup sugar
¼ teaspoon salt
1 teaspoon baking powder
¾ cup grated unsweetened fresh coconut; or about ⅔ cup frozen, defrosted
2 tablespoons margarine or butter
4 to 5 tablespoons evaporated milk (or regular, soy, or almond milk)

Directions

1. Preheat oven to 375 degrees F. Grease or oil a baking sheet.

2. In a bowl, sprinkle 1 teaspoon of water over the gari, and mix it in
well with your fingers.

3. Add the flour, sugar, salt, baking powder and coconut to the bowl,
and mix.

4. Using your fingers or knives, cut the margarine or butter into the
mixture until it resembles cornmeal.

5. Stir in 3 tablespoons of the milk. If the mixture seems too dry to
stick together, add more milk 1 tablespoon at a time until the batter will
form small patties.

6. Shape cookies as desired. For example: hand-form them into small
patties; or pat some of the dough onto a lightly floured board and cut out
circles using a small jar or glass; or form small balls, set them on the cookie
sheet, and press them with a fork as one would for peanut butter cookies—
making tine marks first one way, then once again at right angles to the first.

7. Bake the cookies on cookie sheets in the preheated oven for about
12 to 15 minutes, until they turn very lightly golden—the tops are whiter,
the bottoms browned. The longer they cook, the crisper they become.

Variations:
Sprinkle the cookies with coconut, sugar, or gari.
Add other flavorings like vanilla or lemon

from "The Ghana Cookbook"
https://www.goodreads.com/book/show/27313468-the-ghana-cookbook

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Chocolate-Dipped Honeycomb
By Elizabeth LaBau (USA)



Prep: 25 mins
Cook: 12 mins
Total: 37 mins

Servings: 8 servings

Honeycomb, also known as sponge candy or hokey pokey, is a deliciously
crunchy and rich candy that can easily be made at home. With a distinctive
airy texture and the appearance of a honeycomb, this sweet treat requires a
few ingredients and patience. Slow and steady is the way to go, as rushing
things in candy making will always yield candy with the wrong texture and
flavor. Our recipe, beyond giving you the wonderful honeycomb, instructs
on how to cover it in decadent chocolate for a confection that is as delicious
to eat as it is beautiful to look at.


Ingredients

For the Candy:

2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup honey
1/4 cup water
1 heaping tablespoon baking soda

For the Chocolate Coating:

12 ounces dark chocolate
2 tablespoons shortening


Make the Honeycomb

Gather the ingredients.

Prepare a baking pan by lining it with aluminum foil and spraying
the foil with nonstick cooking spray. 8x8 pan or a 13x9 pan.
baking pan lined with aluminum foil and greased


Combine the sugar, corn syrup, honey, and water in a large saucepan.
Stir the ingredients together until the sugar is completely moistened.
Using a wet pastry brush, wipe the sides of the saucepan to remove any
stray sugar crystals.

Combine the sugar, corn syrup, honey, and water in a large saucepan

Insert a candy thermometer in the saucepan and cook the mixture over
medium heat, without stirring, until the candy reaches 300 F. Do not rush
the boiling by using high heat.

Once the candy is at the proper temperature, remove it from the heat and
add the baking soda all at once. Immediately, quickly whisk the candy to
incorporate the baking soda, and be careful as it will foam up a great deal.
add baking soda to the sugar mixture
The Spruce / Julia Hartbeck

As soon as the baking soda is incorporated, quickly and carefully pour
the candy into the prepared baking pan.

Allow it to cool and harden completely, then break it into small pieces.
break the hardened sugar mixture into small pieces


Coat the Candy With the Chocolate

Combine the chocolate and shortening in a microwave-safe bowl.
Microwave in 30 seconds spans, stirring in between, until the chocolate
is completely melted.

Using two forks, dip the individual pieces in the melted chocolate so that
they are completely covered and place them back on the baking sheet.
dip individual pieces of the candy into the chocolate


Repeat with the remaining honeycomb and refrigerate until the chocolate is set.

Enjoy!

How to Store Chocolate Honeycomb

Honeycomb candy is best enjoyed within 24 hours. The candy cannot be
left out in the open for an extended length of time as it will draw moisture
from the air and become sticky and soggy. Although dipping the candies
in chocolate helps it maintain a crispy texture for several days, it is best to
eat them as soon as they're made. To maintain the best texture, store in
plastic baggies within airtight containers.

Temperature is Key

Honeycomb candy only takes a few steps to make but timing is key.
The sugar mixture needs to reach exactly 300 F and the baking soda
should be stirred in very quickly, otherwise, the mixture will set up in
the pot and not in the prepared pan.

From https://www.thespruceeats.com/chocolate-dipped-honeycomb-521371

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Maamoul (Date and Nut Filled Cookies from Lebanon)



Key Ingredients You’ll Need

Extra Fine & Coarse Semolina: Ma’amoul is all about semolina.
Extra fine (farkha) creates a tender texture, while coarse adds subtle bite.
The traditional way is to use only semolina – no flour.

Unsalted Butter or Ghee: Melted butter gives richness. Ghee or samen
baladi can be used for a deeper, more traditional flavor.

Samen Baladi (optional): A unique Jordanian fat made from sheep milk fat
blended with turmeric, fenugreek, and handagoog (sweet clover). It gives a
distinct flavor and aroma.

Mahlab: This spice, made from cherry pits, adds a floral, almond-like flavor
that’s essential in authentic ma’amoul.

Mastic (optional): A natural resin that brings a piney, slightly floral note.
Optional, but it gives the cookies a nostalgic taste.

Orange Blossom & Rose Water: Used to bind the dough and provide beautiful
aroma. Warm them slightly before mixing for best absorption.

Date Paste (Ajweh): Look for soft, pit-free date paste to save time. It should be
pliable and moist. You can make your own by softening and blending dates.

Cinnamon & Anise: Used in the filling for gentle warmth and spice that
balances the sweetness of the dates. If desired, you can also add a hint
of ground nutmeg to the filling.

Ghee or Butter (for the filling): Just enough fat is added to soften the date
paste and make it easy to shape and fill.

Ingredients

For the dough:

250 g coarse semolina
750 g extra fine semolina
¼ teaspoon salt
¼ cup (50 g) granulated sugar
1 ¾ cups (400 g) unsalted butter melted, or ghee
1 teaspoon (4 g) mahlab seeds measured then ground
½ teaspoon (2 g) mastic optional, measured then ground
½ teaspoon instant yeast
¼ cup (60 ml) orange blossom water
¼ cup (60 ml) rose water
½ cup (120 ml) water

Date filling:

2 pounds (900 g) date paste
2 teaspoons ground cinnamon
1 ½ teaspoons ground anise
¼ cup (60 g) ghee or unsalted butter, melted

Walnut filling:

¼ cup (50 g) granulated sugar
2 tablespoons (30 ml) orange blossom water
½ teaspoon lemon juice
1 cup (150 g) chopped walnuts
½ teaspoon ground cinnamon

Pistachio filling
:
¼ cup (50 g) granulated sugar
2 tablespoons (30 ml) orange blossom water
½ teaspoon lemon juice
1 cup (150 g) chopped pistachios

Instructions

1 In a large mixing bowl, combine coarse semolina and extra-fine
semolina, salt, granulated sugar, melted unsalted butter, mahlab,
and ground mastic. Mix until all the semolina is moistened.

2 Cover the bowl with plastic wrap and let the mixture rest at room
temperature overnight or for up to 2 days.

3 After resting, add instant yeast, warm orange blossom water, rose
water, and plain water to the dough. Mix until fully combined, then
cover and let it rest for 20–30 minutes.

4 Meanwhile, prepare the date filling by mixing the date paste with
ground cinnamon, ground anise, and melted ghee or unsalted butter
until smooth and pliable.

5 To make the nut fillings, start by making a simple syrup (atter). In
a small saucepan, combine the granulated sugar, orange blossom
water, and lemon juice. Bring to a gentle boil, stirring to dissolve the
sugar, then simmer for 4-5 minutes. Remove from heat and let it cool.

6 For the walnut filling, mix the chopped walnuts and ground cinnamon
with the cooled atter.

7 For the pistachio filling, mix the chopped pistachios with the cooled atter.

8 Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

9 Weigh out 20 gram (3/4 oz) pieces of dough.

10 Weigh out 16 gram (1/2+ oz) pieces of date filling.

11 Flatten the dough into a round disk in your palm, shape the date into
an oval (kibbeh-style), place it inside the dough, and seal it. Roll gently
to smooth the surface.

12 For walnut filling, use the same ratio as the date filling (20 g dough to
16 g filling). For pistachio filling, use 8 g (1/4 oz) dough to 4 g 1/8 oz) filling.
Shape and seal the same way.

13 Press each filled dough ball into a ma’amoul mold or shape by hand.

14 Tap the mold to release the cookie or gently lift if lined with plastic wrap.

15 Place shaped cookies on the prepared baking sheet, spacing them slightly apart.

16 Bake the larger cookies on the center rack for 12-15 minutes or until
lightly golden, and the smaller pistachio cookies for 8-10 minutes. Do not overbake.

17 Let cool completely before serving. Optionally, dust with powdered sugar.

Notes:

You can make all date-filled or all nut-filled cookies, depending on your preference.

The size of the cookie will depend on the mold you are using, as molds can
vary in shape and size. It’s best to test one cookie first and adjust the dough
and filling amounts as needed.

A good rule of thumb: make the dough weight approximately 4 grams more
than the filling weight to avoid tearing or filling exposure.

Letting the dough rest overnight allows the semolina to fully absorb the
butter and soften, resulting in a melt-in-your-mouth texture.

You can substitute the orange blossom or rose water with milk or water
if preferred, but the floral flavor is traditional.

Use medjool dates or store-bought date paste; ensure it is soft and free
from pits.

From https://littlesunnykitchen.com/maamoul-cookies/


Whew! Cookie Crumbs all over the place! Enjoy!