from Mediterranean Street Food by Anissa Helou

4 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter
1 egg
1/2 teaspoon white wine vinegar
1 cup unbleached all-purpose flour
pinch salt
1/3 teaspoon baking powder

For the garnish:
1 egg white, lightly beaten
1/2 cup quartered pistachio nuts
1/2 cup sesame seeds, toasted in a nonstick pan until lightly golden

Put the sugar and softened butter in a mixing bowl and work together with a wooden spoon until completely blended. Add the rest of the ingredients and blend with your hands until you have a soft dough. If the dough is too soft to work with immediately, refrigerate it for 1 hour. Divide the dough into 18-20 pieces to make small baraziq or 6 pieces to make the larger size.

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Shape each ball of dough with your hands until you have quite a thin disk, about 2 1/2 inches wide, and place on a large platter. When you have shaped all the disks, dip each in the egg white, then in the pistachios on one side and the toasted sesame seeds on the other. Make sure you coat them well with the seeds. Arrange on the lined baking sheet with the pistachio side down.

Bake for 25-35 minutes, or until the cookies are golden brown. Let cool before serving. Baraziq will keep for up to 2 weeks in an airtight container.