Travados (Jerusalem Cinnamon-Nut Cookies)
Makes 36 cookies. Recipe is adapted from Joan Nathan’s “The Jewish Holiday Baker.” This is an old Jerusalem Sephardic treat traditionally served on all holidays but particularly at Purim. They taste even better the second day.
2 1/2 sticks unsalted butter or margarine, at room temperature
2 tablespoons plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
Dash of salt
4 cups all-purpose flour
1/2 cup ice water
1 1/2 cups walnuts
3/4 teaspoon cinnamon
Confectioners’ sugar for dusting
1. Place the butter or margarine and 2 tablespoons of sugar in a food processor fitted with a steel blade and process for a few seconds. Add the vanilla, salt and flour. Pulse to combine and then gradually add water as you pulse until a soft dough is formed. Set aside.
2. Using a food processor fitted with a steel blade, grind 1 cup of the walnuts with the cinnamon and 1/4 cup of sugar. Then add the remaining 1/2 cup of nuts and roughly chop.
3. Divide the dough into 4 pieces. On a work surface lightly dusted with flour, roll each piece of dough into a circle 1?8-inch thick. Using a 3-inch round cookie cutter, cut out circles.
4. Place 1 heaping teaspoon of the walnut mixture in the center of each circle. Fold over, crimp the edges to seal and shape into a crescent. Repeat until all the dough is used.
5. Preheat oven to 350 F. Grease 2 cookie sheets.
6. Place the cookies about 1 inch apart on the sheets and bake 1 sheet at a time on the bottom rack of the oven for 15 to 20 minutes or until lightly browned. Cool on a rack.
7. Dust with confectioners’ sugar before serving.