"When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago, they brought with them their Sephardic culture," writes Rebecca Levy. "Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family."
These dainty cookies have a sandy texture.
Recipe information
Yield
Makes about 18 cookies
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze.
Step 2
Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)
