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Middle Eastern pillow cookies with a cruncy pistachio topping.
1. Put the butter into a large bowl. Cream the butter with an electric beater, until creamy and fluffy. Beat in the 1/2 cup sugar, until smooth and creamy. Add the flour and work it in with your hands until it forms a soft dough. If the dough is too dry to work, add a few drops of water (up to 1 tablespoon, always a few drops at a time.)
2. Preheat oven to 340°F. Line a baking sheet with parchment paper. Shape a cherry-size piece of dough into a ball, then flatten it a bit with the palms of your hands. Place on the baking sheet, then repeat with the rest of the dough. Space them about an inch apart on the baking sheet.
3. In a small bowl, mix the ground pistachios, 1/2 tablespoon of sugar and sesame seeds. Add the egg white and beat until incorporated. Brush a few drops of the topping on each cookie (using a brush or the back of a spoon.) Bake for 10 to 15 minutes, checking regularly so the tops are golden but not browned. Remove from oven and let cookies cool completely before serving.
Source: The Illustrated Food and Cooking of Lebanon, Jordan and Syria, by Ghillie Basan.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!