Shakar Lokum - Armenian Butter Cookie Recipe
At Christmas, like many others I usually bake the traditional chocolate chip or oatmeal-raisin cookies or brownies. But this holiday season I feel the need for simplicity, but without skimping on taste. So, I went back to my childhood and my roots, and made Shakar Lokum Armenian Butter cookies. My paternal aunts would make them for family gatherings, as would my mother's dear friend Roxie Katangian. None of them are with us anymore, and the recipe Roxie gave me years ago is no where to be found. As with most good cooks their recipe was "a little of this, then add a little of that". So with their guidance whispering in my head, I found the recipe on The Armenian Kitchen, and made them last night. They are as delicious as can be! No cookie I've eaten can compare in taste or simplicity to Shakar Lokum. So please accept the recipe as a simple holiday gift. I have no doubt the few ingredients needed are in your pantry right now. Enjoy!
Shakar Lokum Ingredients: 1 ¼ cups butter at room temperature 1 cup granulated sugar
1 egg yolk/with egg white set aside 2 ½ cups flour (plus enough flour to form the consistency of pie dough)
1. Cream butter, sugar, and egg yolk until mixture reaches creamy consistency. (I use an electric mixer/food processor)
2. Add the flour a little at a time until you have the consistency of pie dough. You can do this with a wooden spoon or continue using an electric mixer/processor
3. Lightly press dough into an 11”x 7 - 1/2”x 1 ½” or equivalent size pan.
4. Brush the top with egg white, removing excess white. Cut into diamond shapes.
5. Bake in a preheated 350°F oven for 15 minutes. Reduce oven heat to 300°F and continue baking for 30 to 40 minutes more or until golden brown.
6. Remove from oven while still warm, recut diamond shapes. When completely cool, carefully remove from pan. Makes about 2 dozen cookies.
Merry Christmas. Buon Natale. Շնորհավոր Սուրբ Ծնունդ