Type what you have

Ingredients

• ✓ butter
• all-purpose flour
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Put flour in a wide saucepan. Cook and stir over medium heat until fragrant, about 15 minutes. Don't let it turn yellow. Add sugar slowly, mixing well, until combined.
2. 2 Add melted butter and vanilla to the mixture. Mix all by a spoon or your hands, but be careful, as it can be very hot, until it has a sand-like consistency. Transfer to a 9x9-inch pan, pressing down as much as you can.
3. 3 Cut the mixture into a baklava shape or squares.
4. 4 Chill until set, 1 to 2 hours. Serve.

By Bahar's

Ingredients

• ✓ butter
• confectioners' sugar
• all-purpose flour
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Stir butter and sugar together in a large bowl until smooth; stir in flour and cardamom until well blended.
3. 3 Pinch off tablespoons of dough; roll into thin ropes. Join ends together into circles; place 1 almond half on seams where circles join. Place on the prepared cookie sheets.
4. 4 Bake in the preheated oven, about 20 minutes. Cookies should remain white, but may turn golden at edges.

By redsoxfan213

Ingredients

• ✓ butter
• water
• sugar
• semolina flour
• pine nut

Instructions

1. 1 Combine water and sugar in a saucepan. Bring syrup to a boil.
2. 2 Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
3. 3 Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

By Cagla Darveaux

Ingredients

• ✓ butter
• white sugar
• vanilla extract
• tahini
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
3. 3 Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

By Faina Gersh

Ingredients

• ✓ butter
• all-purpose flour
• sugar
• baking powder
• tahini

Instructions

1. 1 Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
2. 2 Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
3. 3 Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

By Nuriti

Ingredients

• ✓ butter
• honey
• egg
• rice flour
• baking powder
• cardamom
• hemp seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.
3. 3 Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes.

By anniegreenjeans

Ingredients

• ✓ butter
• carrot
• milk
• sugar
• cashew
• raisin
• cardamom

Instructions

1. 1 In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
2. 2 Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

By Jay Viswanathan

Ingredients

• ✓ butter
• water
• sugar
• rose water
• cardamom
• saffron
• all-purpose flour

Instructions

1. 1 Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
2. 2 Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
3. 3 Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
4. 4 Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

By Soheila

Ingredients

• ✓ butter
• white sugar
• egg
• rose water
• rose petal
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water; fold in rose petals.
2. 2 Combine flour, baking powder, and salt in a separate bowl; mix into dough. Cover and chill dough 1 hour to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Roll out dough on a lightly floured surface to about ⅓-inch thickness. Cut into shapes with a shaped cutter or cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
5. 5 Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

By Diana Moutsopoulos

Ingredients

• ✓ butter
• nut
• cinnamon
• phyllo dough
• sugar
• water
• honey
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Ingredients

• ✓ butter
• sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• walnut
• honey
• cinnamon

Instructions

1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Ingredients

• ✓ butter
• phyllo dough
• ricotta cheese
• mozzarella cheese
• white sugar
• sugar
• water
• lemon juice
• rose water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare kanafa: Finely chop frozen, shredded phyllo dough using a food processor until the strands are about the size of a grain of rice. Pour into a large mixing bowl.
3. 3 Mix together ricotta, mozzarella, and sugar in a separate bowl.
4. 4 Place butter in a large, microwave-safe liquid measuring cup or bowl with a spout. Heat in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify butter by using a spoon to skim off the foam.
5. 5 Carefully pour butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix butter and dough together. Make sure butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
6. 6 Evenly spread buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread cheese mixture onto the dough, avoiding the edges of the pan.
7. 7 Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
8. 8 While the kanafa is baking, prepare the syrup: Combine 1 cup sugar and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. Be careful not to let the mixture turn golden and caramelize. Remove from heat and add rose water; set aside.
9. 9 Remove kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so phyllo is on top. Pour syrup over kanafa. Cut into pieces and serve while hot.

By Noura

Ingredients

• ✓ butter
• all-purpose flour
• salt
• white sugar
• egg
• almond extract
• almond
• rosewater
• red food coloring
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
2. 2 Sift together flour and salt; set aside.
3. 3 Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
4. 4 Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
5. 5 Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
6. 6 Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

By Carol

Ingredients

• ✓ butter
• ✓ butter
• tahini
• farina cereal
• white sugar
• baking powder
• yogurt
• almond
• white sugar
• water
• lemon juice
• orange flower water

Instructions

1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub

Ingredients

• ✓ butter
• pie pastry
• navy bean
• evaporated milk
• white sugar
• egg
• egg yolk
• all-purpose flour
• vanilla extract
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
2. 2 Place navy beans and evaporated milk into a food processor. Add sugar, melted butter, eggs, egg yolks, flour, vanilla, cinnamon, and nutmeg; pulse a few times, then process until smooth, about 1 minute. Pour mixture into the prepared pie crusts.
3. 3 Bake in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until filling is set and crust is golden brown, about 35 more minutes.
4. 4 Remove from the oven and let cool for 1 hour before slicing.

By Imam Qadriyyah S Mabel-Doroth

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• egg
• sugar
• yogurt
• rose water
• cardamom
• almond
• pistachio nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad

Ingredients

• ✓ butter
• semolina flour
• all-purpose flour
• mahlab
• salt
• milk
• white sugar
• active dry yeast
• orange blossom water
• date paste
• powdered sugar

Instructions

1. 1 Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
2. 2 Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
3. 3 Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. 5 Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
6. 6 Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
7. 7 Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
8. 8 Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

By LauraF

Ingredients

• ✓ butter
• walnut
• pistachio
• cinnamon
• phyllo dough
• sugar
• water
• honey
• clove
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ butter
• semolina flour
• baking powder
• sugar
• coconut
• yogurt
• milk
• almond
• water
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Ingredients

• ✓ butter
• tahini
• water
• anise seed
• white sugar
• all-purpose flour
• turmeric
• baking powder
• anise seed
• vegetable oil
• pine nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Ingredients

• ✓ butter
• ✓ butter
• sour cream
• sugar
• active dry yeast
• egg
• white vinegar
• vegetable oil
• all-purpose flour
• white sugar
• vanilla extract
• all-purpose flour
• egg white
• egg yolk
• yogurt

Instructions

1. 1 Combine 1 cup sour cream, 2 teaspoons sugar, and yeast in a bowl; let stand for 5 minutes. Stir in egg, vinegar, and oil.
2. 2 Add 3 cups flour to a large bowl. Cut in 1/2 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in sour cream mixture until dough comes together.
3. 3 Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces; wrap each in plastic wrap. Refrigerate until firm, 2 hours or up to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine 2 1/2 cups sugar, 1 pound melted butter, and vanilla extract in a very large bowl; stir in 4 cups flour. Beat egg whites into filling mixture.
6. 6 Roll 1 piece dough on a lightly floured work surface into an 8x12-inch rectangle. Crumble 1/4 filling mixture on top, leaving a 1/2-inch border on long sides. Cover filling with plastic wrap; flatten with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
7. 7 Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 dough pieces and filling.
8. 8 Whisk egg yolks and yogurt together; brush over dough pieces.
9. 9 Bake in the preheated oven until golden brown, 20 to 30 minutes. Cool before serving, about 15 minutes.

By Allrecipes Member

Ingredients

• ✓ butter
• walnut
• cinnamon
• phyllo pastry
• cream cheese
• white sugar
• all-purpose flour
• egg
• lemon juice
• water
• sugar
• honey
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
2. 2 Toss walnuts and cinnamon together in a bowl and set aside.
3. 3 Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
4. 4 Bake in the preheated oven for 20 minutes. Leave oven on.
5. 5 Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
6. 6 Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
7. 7 Cut cooled cheesecake into 12 servings.
8. 8 Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
9. 9 Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

By Trinity

Ingredients

• ✓ butter
• white sugar
• water
• semolina flour
• all-purpose flour
• black sesame seed
• yeast
• cinnamon
• mahleb
• nutmeg
• clove
• cardamom
• allspice
• cooking spray
• rose water
• orange flower water
• water

Instructions

1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Ingredients

• ✓ butter
• semisweet chocolate

Instructions

1. 1 Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.

By CCACHEF

Ingredients

• ✓ butter
• ✓ butter
• ✓ butter
• ✓ butter
• white sugar
• sour cream
• all-purpose flour
• baking powder
• dulce de leche
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

Ingredients

• ✓ butter
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix coconut and butter together in a bowl until well combined. Press mixture into an 8- or 9-inch pie plate.
3. 3 Bake in the preheated oven until golden, about 15 minutes.

By Carol

Ingredients

• ✓ butter
• mini marshmallow
• fruit-flavored breakfast cereal

Instructions

1. 1 Coat an 8x10-inch pan with cooking spray.
2. 2 Melt butter in a large saucepan over low heat. Gently stir in marshmallows until melted and butter and marshmallows are blended. Off heat, stir in cereal until completely coated with melted marshmallow mixture.
3. 3 Spread mixture into the prepared pan. Refrigerate until set, 1 hour, then cut into bars.

By Megan Clisby

Ingredients

• ✓ butter
• graham cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together graham cracker crumbs and melted butter. Place mixture in a 9-inch pie pan and press firmly into the bottom and sides of the pan.
3. 3 Bake in the preheated oven for 8 minutes.

By Sara

Ingredients

• ✓ butter
• peanut butter chip
• sweetened condensed milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Pour in condensed milk. Pour in peanut butter chips. Stir until blended.
2. 2 Pour into a parchment-lined 9x9-inch pan. Let cool, 30 minutes to 1 hour. Cut into pieces and serve.

By ROCKYSMOM

Ingredients

• ✓ butter
• miniature marshmallow
• chocolate sandwich cookie

Instructions

1. 1 Butter a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated.
3. 3 Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

By pspomer