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<\/p>\nIf you have been cooking for long, then you probably have a few recipes that you count on when you want something easy. \u00a0These simple sanioura cookies are ones I turn to when I need a quick and tasty cookie, but fair warning, they are dangerous to keep around, you\u2019ll be snacking on them all day long! Watch the video tutorial below.<\/p>\n
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\u201cSanioura\u201d are simple cookies at their core, and have a gratifying crunch that melts into sweet and buttery tenderness in your mouth\u2014great for the holidays and gatherings\u00a0 and are easy to make; they belong to the \u201cGhraybeh\u201d family.<\/p>\n
Sanioura is a shortbread cookie that hails from Saida (Saidon) south of Lebanon, the city has a reputation for being home to some of the best Lebanese sweets, and one of the most celebrated desserts is Sanioura, it is scrumptious with a straightforward ingredient list: ghee, powdered sugar and flour.<\/p>\n
I\u2019ve offered the two famous variations: The same dough can deliver both plain and another sanioura with a sweet pistachio surprise inside. If you want some of each, divide the dough into two portions! Watch the video tutorial below.<\/p>\n
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The dough is easy to make, with only three simple ingredients, everything comes together in one bowl. You add the ghee, powdered sugar, then, you dump the flour in, and with your fingers, mix until you get crumbly dough that comes together when you press it with your fingers. Cover with plastic warp and chill for 30 minutes. The reason for chilling is to solidify the fat in the dough so the cookies retain their shape and won\u2019t spread in the oven, 30 minutes chilling will do the trick.<\/p>\n
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Unlike the plain sanioura that needs no mold to shape it,\u00a0pistachio filled sanioura<\/strong>\u00a0gets a specific stainless steel oval mold, used for shaping and forming it . Last year I\u00a0 bought the mold, back in Lebanon from Saida. take a small handful of the dough, roughly the size of ping-pong ball. Make a hole in the center, with your finger fill the hole with a teaspoon of the pistachio filling. Seal the hole patching the dough together and roll it into a ball. Transfer\u00a0 into the mold, pressing it lightly in to level it up with the mold. Invert the mold and strike it a couple of times to release the cookie; you need to lightly dust the mold with flour before filling, this will facillitate the release of the pistachio filled sanioura out of the mold. When imprinting the pistachio sanioura dough with the mold, stop frequently to dust the patterns from the extra flour on top.\u00a0Watch the video tutorial!<\/strong><\/p>\n Take a small handful of the dough, roughly the size of a ping pong ball. Roll by rubbing it with your palms. Lightly flatten it to a thickness of 2 cm\/ 0.8 inch. Try to shape each flattened ball to a rhombus by delicately shaping the edges,\u00a0watch the video tutorial<\/strong>! Place on a sheet lined with parchment paper, leaving \u00a0some space between one another.<\/p>\n Storage: Saniora may be kept in an airtight container for at least 2 weeks if stored properly.<\/p>\n <\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/a-sanioara-q.jpg\")
<\/p>\nTo make the plain sanioura<\/h2>\n
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