Taaralikus Sephardic Cookies
Delight in the warm, spiced flavors of Taaralikus Sephardic Cookies, a traditional treat inspired by centuries-old culinary heritage. These tender, aromatic cookies combine the comforting notes of cinnamon and nutmeg with the bright zest of freshly squeezed orange juice and a pleasant crunch from finely chopped walnuts. Perfect for holiday gatherings or an everyday indulgence, the recipe comes together quickly with just 20 minutes of prep time and a short bake, making it both delicious and convenient. A light dusting of powdered sugar adds an optional touch of sweetness and festive charm. With their balance of earthy spices and citrusy brightness, Taaralikus cookies are a must-try for lovers of Sephardic-inspired desserts or anyone looking to explore unique and flavorful baked goods.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 Eggs
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice, freshly squeezed
- 0.5 cups Walnuts, finely chopped
- 0.25 cups Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, cinnamon, nutmeg, baking powder, and salt until well combined. Set aside.
In a separate large mixing bowl, cream the softened butter with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the orange zest and orange juice and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stir in the chopped walnuts until evenly distributed throughout the dough.
Using a spoon or cookie scoop, portion the dough into 1-inch balls and place them onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the tops are firm to the touch. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, optionally dust with powdered sugar for a decorative touch and extra sweetness.
Serve and enjoy! These cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 435.2 g | 158% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 186.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 217 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
