Recipes Donated by the Ladies of the

Chicago Assyrian Presbyterian Church

ASSYRIAN BAKED RICE - Julia Alexander

1 pound long-grain rice

3 tablespoons salt

1 stick melted butter

Cover rice with cold water and salt. Soak overnight. Boil 3 quarts of cold water. Drain soaked rice and add to fast boiling water. Boil for approximately 5 to 7 minutes, or until one kernel of rice tastes half-cooked, but not soft. Pour rice into colander and rinse with cold water. Preheat oven to 325°. Use some of the butter for bot­tom of roasting pan with cover. Pour rice over butter. Add remain­ing butter. Cover, bake 3/4 hour, shaking roasting pan twice during baking to mix butter with rice. Serves 4.

ASSYRIAN "RICHTA" NOODLES - Shamera Yonan

5 pounds flour

7 tablespoons salt

7 cup lukewarm water

Pour flour into large mixing utensil. Add salt and water and knead until dough has the appearance of a sponge when cut. Divide dough into 11-13 balls. Cover with plastic and blanket overnight. Roll each ball into 18 x 24-inch oblong thin sheets. Cut with knife or pasta cutter into 1/4-inch wide strips. Use plenty of flour to roll and lengthen strips. Hang on clothesline overnight until dry. Re­move and brown in a 325° oven. Store and use as needed.

SHURWA (Potato Stew) - Rose Sargis & Mary Shlemon

2 pounds lamb or beef (in chunks)

1 Iarge onion, chopped

1 green pepper, cubed   

4-5 medium potatoes, peeled

1 can tomatoes (16 ounce)

1 teaspoon salt

1/4-teaspoon black pepper

1 tablespoon paprika

Place meat in saucepan and cover with water. Cook until almost tender and water evaporates. Add chopped onions, black pepper paprika and salt. Mix thoroughly. Add tomatoes and potatoes. Let simmer until potatoes are cooked. Add green pepper and simmer for 5 minutes. Optional: One small eggplant, cut into chunks, may be added.

ASSYRIAN KURUSH -   Rose Sargis

4 pounds Long bone chuck roast (cut up for stew)

1 large onion, chopped

1 can (16 ounce.) tomatoes, crushed

4 medium sized onions, wedged

1-pound fresh mushrooms, left whole if small

½ stick butter

¼ teaspoon black pepper

1 cup (8 ounce.) tomato sauce

1 pound frozen cut or fresh beans

2 Large green peppers, cut in chunks

1 tablespoon paprika

Salt to taste

Cook meat in an 8-quart saucepan with little water until tender. Add chopped onions, black pepper, paprika and salt. Mix well. Add tomato sauce. Cook for 15 minutes under medium heat. Add fro­zen beans and cook for 10 minutes. In a frying pan sauté green pepper, onion wedges and mushrooms together with butter. Cook only half way, do not overcook. Pour into pot and mix carefully. Simmer for 10 minutes, do not overcook. Serve with Assyrian rice. Yields 8 servings.

ASSYRIAN HAMBURGERS - Rose Sargis

2 pounds lean ground chuck

1 large onion, chopped

1/4 cup chopped green pepper

1 teaspoon Season All

½ teaspoon salt (to taste)

¼ teaspoon black pepper

1 egg

Mix all ingredients thoroughly in large bowl. Make patties accord­ing to desired size. Grill, bake or fry according to desire.

Comment: This is recipe used at picnic and hamburgers are grilled, served with chopped dill, fresh coriander and scallions. Serves 6.

LU-LA- KABOB - Rose Sargis

2 pounds lean ground chuck

1 large onion, chopped

1/4 cup chopped green pepper

1/4 cup. chopped fresh dill

1 teaspoon Season All

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

1/4 teaspoon Accent

Mix all ingredients very well. Take about a cupful and squeeze on a skewer. Keep working meat on skewer for 5 minutes, or until meat stays on skewers. Cook on grill or on stove over medium flame. Serve with baked Assyrian rice, chopped greens, dill, scallions and fresh coriander. Serves 6.

SHISH KEBAB  - Irene Yalda

1 (5 pound) leg of lamb

2 large onions (sliced)

1 tablespoon salt

I/4 teaspoon black pepper

1/2 cup vinegar or red wine, or juice of 1 lemon or Western salad dressing

Remove all fat and gristle from lamb and cut into 1-inch squares. Mix thoroughly with remaining ingredients. Let stand several hours or overnight in refrigerator. Put meat on skewers and cook over charcoal fire or gas broiler until meat is crisply brown. all sides. If desired, alternate pieces of tomato and green pepper with meat. Serve with finely chopped green vegetables such as scallions, parsley and green pepper; fresh dill and fresh cilantro.

Serve while hot.

KHIPTI - Rose Sargis

Sauce:

1 cup cracked wheat (medium #2) or 3/4 cup rice

1 (16-ounce.) can tomatoes (crushed)

1 large onion, chopped

1 large green pepper, chopped

3/4-stick butter

Salt to taste

1/2 teaspoon black pepper

1 tablespoon paprika

Meatballs:

1 1/2 pounds ground chuck

1/4 teaspoon black pepper

1/2 tsp. salt

1/4 cup raw rice or cracked wheat (fine #1)

1 medium onion, chopped

1 teaspoon summer savory (mezra)

2 teaspoon sweet basil, crushed

3 hard-boiled eggs, cut in half (optional)

Cover cracked wheat with 8 cups water. Cook for 40 minutes. Add water if necessary. Add tomatoes and simmer 20 minutes. Prepare meatballs by mixing meat, 1/4 teaspoon black pepper; salt, rice, onion, summer savory and sweet basil, and form into 6-8 meat-balls. (If using hard-boiled eggs, wrap meat around 1/2 of an egg and form meatball.) Drop meatballs in sauce and simmer 30 min­utes. Stir frequently. Sauté onion and green pepper with butter until only glossy. Add salt, 1/2 teaspoon black pepper and paprika, and stir. Pour into meatball sauce. Simmer 5 minutes. Stir and remove from heat.

EASY CHIPTI

2 (8 ounce) cans tomato sauce

1/4 cup uncooked rice

5 cups water

1 sm. onion, chopped

1 tablespoon butter

1 pound ground beef

1 teaspoon salt

1 egg

1/2 cup breadcrumbs

Sauté onions in butter until transparent. In medium pot combine tomato sauce, water and rice. Stir well and add onions. Place over low flame. In mixing bowl combine meat, salt, egg and bread crumbs. Mix thoroughly. Make 4-6 meatballs according to desired size. Place in tomato mixture and cook about 1 hour over medium flame. Serve with French bread, pickles or tourishye.

GULLI - Mary Shlemon

Dough: Use Caddie dough recipe:

Filling:

2 pounds walnuts

1 can chickpeas, drained (or ½ pound chickpeas)

1/2 pound lentil beans

1/2 pound kidney beans

1 large onion, minced

2 sticks butter or margarine, melted

Salt and pepper to taste

2 eggs, beaten, for topping

Wash chickpeas, lentils and kidney beans. Cook each separately in saucepans, covering with water, and simmer until fully cooked. Grind walnuts, chickpeas, lentils, kidney beans and onion; mix to­gether with butter, salt and pepper until blended. Make 5 dough balls from the caddie dough recipe. Roll each ball round to 9-inch diameter. Spread 1/5 of the filling on the round. Bring 3 sides of the round together to form a triangle shape or bring all sides together to form a round shape. Pinch ends. Roll to 1/2-inch thickness. Brush with egg. Bake for 20 minutes in a 400° oven, or until golden brown.

TOURSHIYE - Sheila Aivaz & Rose Sargis

1/2 cup salt

3 1/2 cups white or cider vinegar

Clove of garlic in each quart jar

1/2 cup sugar

Dill

Pickling spices (optional)

Suggested vegetables: carrots, celery, banana peppers, cauliflower, cucumber, and Jerusalem artichokes

Wash vegetables and place in jars. Vegetables can be sliced. Boil water and add vinegar, salt and sugar. Mix thoroughly. When brine is cooled, pour over vegetables in jars. Add your garlic, dill and pickling spices to each jar. Note: Jars must be washed and steril­ized before pickling process begins.

HAREESA - Marlene Solomon

1 pound whole wheat (shelled)

1 large fryer or 1 medium capon

Wash and soak wheat in water overnight. Cover chicken with water, cook over medium heat for 1/2 hour. Cool. Skin and de-bone chicken. Place soaked wheat in a 10-quart pot. Add water to fill 2/3 of pot. Cover and cook over medium heat for 3/4 hour. Stir occa­sionally. Add boiled water as needed. Add de-boned chicken and broth to the wheat. Add enough boiled water to fill 2/3 of pot. Cover. Place in preheated oven at 250°. Bake for 3-4 hours stirring and beating occasionally with a wooden spoon. Hareesa is ready when chicken and wheat are blended together and have the con­sistency of oatmeal. Remove from oven. Use electric hand mixer and beat for about 15 minutes. Salt Hareesa when serving. Serve with hot melted butter and ground roasted coriander seeds if de­sired.

REESH-EKLEE - Irene Yalda

3 beef feet

1 beef shank

3 pounds of tripe (cleaned)

4 garlic cloves Water

Cut tripe into bite-sized pieces and soak in clear water overnight. Wash all meat and brown in saucepan. When shank and feet are browned, place in pot with tripe. Cover with water and add garlic cloves, and cook over a very low flame 4 to 5 hours. Be sure there is always enough water to cover meat while cooking. Note: Also needed is a bottle of chlorophyll for the odor of garlic!

VEGETABLE DOLMA - Michelle Sargis

Vegetables:

8 tomatoes (firm)

4 bell peppers

2 cucumbers (medium size)

3 zucchini (medium size)

1 medium sized eggplant (peeled and cut up in 1 ½ inch pieces)

Stuffing:

3 pounds lamb or beef (cut in small pieces)

1/2 cup rice (partially cooked)

1/2 bunch fresh dill, chopped

1/2 bunch coriander, chopped

1/2 cup parsley, chopped (optional)

1/4 cup sweet basil, chopped (optional)

1/2 teaspoon black pepper

2 tablespoon paprika

1 tablespoon salt or to taste

2 red onions, chopped

1 bunch green onions, chopped

Sauce

1 15-ounce.) can tomato sauce

2 sticks butter or margarine

1 teaspoon salt

Stuffing: Cook meat with little water until tender. Water must be absorbed when fully cooked (about 1 1/2 hours). Add black pepper, paprika and 1/2 of chopped onions, letting them simmer together for a few minutes. Remove from heat and add rice, dill, coriander, both onions, salt, sweet basil and parsley. Preparation of vege­tables: Cut tomatoes across the bottom half way, scoop the inside of the tomato (save). Cut cucumbers and zucchini in half. Cut off a slice from each one for a lid. Scoop out the inside of the peppers cucumbers and zucchini. Stuff each vegetable and cover with its lid, hold together with toothpicks. Arrange in approximately a 15 x 9 x 5-inch roasting pan, except for tomatoes. Set them aside. Mix the sauce ingredients with tomato pulp and simmer for 20 minutes. Pour sauce over vegetables and scatter cut-up eggplant into baking pan. Cover with heavy foil. Preheat oven to 350°. Bake for 45 minutes. Add stuffed tomatoes and bake for another 45 min­utes, covered with the foil. Yields 8 servings.

CABBAGE DOLMA - Rose Sargis

3 pounds boned lamb or beef, cut into small pieces

1/2 cup partially cooked rice

1/2 bunch fresh dill, chopped

1 bunch green onions, chopped

1/2 bunch coriander, chopped

2 tablespoon dry sweet basil

2 stems celery, diced

1/2 green pepper, chopped

1/2 teaspoon black pepper

1 tablespoon paprika

3/4 tablespoon salt, to taste

2 medium onions, chopped

Stuffing directions: Cook meat with a little water until tender. Add black pepper, paprika and one chopped onion. Simmer for a few minutes. Remove from heat. Add rice, dill, coriander, celery, green pepper, salt, sweet basil and remainder of onions. Mix all ingredi­ents together well.

2 heads cabbage, about 6 pounds

Core cabbage. Pour boiling water over cabbage leaves and cook for about 5 minutes. Break leaves apart or until partially cooked. Do not overcook. Cut each leaf in half lengthwise and cut away the thick center. Place on heaping teaspoonful of stuffing in the cen­ter of each cabbage leaf and roll up to cover stuffing. Place in large casserole or roaster. Place each stuffed cabbage in rows, then in layers. Repeat until all stuffing has been used.

Juice of 2 lemons

Dried apricots or prunes, optional

1 (32 ounce) bottle catsup

Baking directions: Pour boiling water over dolma until visible, but not covering the top layer. Cover with foil and bake approximately

1 1/2 hours. Remove foil and pour mixture of catsup and lemon juice over top. Continue baking for 1/2 to 3/4 of an hour; until leaves are tender and rice is cooked. If water evaporates, add a little boiled water when pouring in catsup mixture. Optional: Scatter dried apricots or prunes on top of dolma before adding catsup mixture. Serve with Assyrian rice.

DOLMA DARPEE (Grape Leaves) - Rose Sargis

3 jars grape leaves

3 pounds boned lamb or beef

1/3 cup long grain rice (half cooked)

1 small bunch fresh dill, chopped

1 cup fresh coriander, chopped

1/2 teaspoon black pepper

1 tablespoon paprika

3/4 tablespoon salt, or to taste

3 cloves garlic, minced

2 medium onions, chopped

1 bunch green onions, chopped

Grind cheeses together (may use blender). Add seeds and mix well. Spread cheese on a cookie sheet, cover with a towel. Let stand overnight. Pack tightly in clean jelly jars and cover. Can be frozen, otherwise refrigerate.

2 stems celery, diced

1/2 green pepper, chopped

2 sticks butter or margarine

Cut meat into small pieces and cook with little water until tender.

Add black pepper, paprika and 1/2 of chopped onions, letting them simmer together for a few minutes. Remove pan from heat and add rice, dill, coriander, celery, green pepper, salt, garlic and remainder of onion. Mix together. Rinse grape leaves thoroughly. Place one heaping teaspoonful filling in the center of each grape leaf. Fold toward center point, end first, each side, and then stem end. Layer in casserole or roaster (14 x 9 1/2 x 3 1/2 inches) with folded side down. Repeat the above until all filling has been used. Pour boiling water over dolma until visible, but not covering the top layer. Add 2 sticks butter, cover with heavy foil and bake in 350° oven for ap­proximately 2 hours. Check after one hour. If more water is needed, add boiled water and cook until the leaves are tender and rice is cooked. Serve with yogurt (Mesta) and paprika butter if de­sired. Paprika Butter (Optional): Sauté 1/2 chopped onion in 1 stick butter or margarine. Add 1-teaspoon paprika. Simmer together for a few minutes. Serve paprika butter over each dish with yogurt (Mesta). Yields 8-10 servings.

MASHEE (Red Kidney Beans)   - Mary Shiemon

1 pound dried red kidney beans

1(16-ounce.) can crushed tomatoes

2 cloves garlic, chopped

3 tablespoons cornstarch or flour mixed with 1/2 cup water

1 large onion, chopped

1 medium pepper, chopped

2 sticks butter or margarine

1 teaspoon black pepper

1 tablespoon paprika

Salt to taste

Wash and soak beans in clear water overnight. Drain and cover beans with fresh water. Cook in a 5-quart saucepan, adding water from time to time as needed (boiled water). When half cooked add crushed tomatoes, garlic and cornstarch or flour. Continue cook­ing until beans are fully cooked. In a separate frying pan sauté chopped onion and green pepper with butter until only glossy. Add black pepper, paprika and salt, pour into beans and simmer for 5 minutes. Variations: LENTILS made same way as above. Add sliced hot dogs if desired. LIMA BEANS made same way as above. Serves 4-6.

MESTA - Martin Benjamin

2 quarts whole milk

2 tablespoon Dannon yogurt, or 2 tablespoon already prepared mesta

Place 2 quarts whole milk in large pot and bring to boil using a medium flame. (Let milk cool about 1/2 hour.) Place your little finger in milk; if it "tingles" it is properly cooled. Put 2 tablespoons of Dannon yogurt in a cup, add some cooled milk to it and mix. Add this mixture to the cooled milk and place in large bowl. Cover with towel or small blanket. Leave this out overnight. Next day refriger­ate mesta. (Be sure and save some in a small jar to be used as your starter.)

MESTA - Julia Alexander

1/2 gallons whole milk

4 tablespoon plain yogurt

Scald milk. Let cool until it no longer burns your little finger (about 110°). Add yogurt for culture. Stir. Pour into crockery bowl, cover with several dish towels. Let it set overnight or all day in a warm place. It keeps for 2-3 weeks in refrigerator.

BUSHALA - Julia Alexander

1/2 gallons yogurt

1/2 gallons water

1 egg

1/4 cup rice

1/4 cup flour

3 cup chopped celery

2 hot banana peppers

1 green pepper, chopped

10 cup Swiss chard, chopped, or

10 cup fresh spinach, chopped

1 bunch fresh coriander, chopped

1 tablespoon salt

Place yogurt and water in an 8-quart pot. With whisk beat in flour, egg and rice. Add peppers and celery, and place over high heat. Stir constantly until mixture comes to a boil. (Stirring keeps yogurt from curdling.) Add Swiss chard or spinach. Keep stirring until vegetables are tender. Turn off heat and add coriander and salt. Stir occasionally. Keeps well in refrigerator for 2-3 weeks. Can be served hot or cold.

JAJEK - Julia Alexander

16 ounce cottage cheese (small curd)

1 (8 ounce) package cream cheese (room temperature)

1/2 cup finely chopped fresh dill

1/2 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 cup finely chopped fresh coriander (optional)

Cream cottage cheese with cream cheese together until smooth and free of lumps. Add remaining ingredients. Blend well. Serve with crackers, Vienna or French bread.

ASSYRIAN CHEESE - Alice Plamback

2 pounds Fontanalla cheese

1 pound Romano cheese

1 tablespoon fennel seed

2 tablespoon cumin seed

SHEE-LED KHULVA (Rice Pudding) -    Irene Yalda

1 cup rice

Pinch of salt
2 quarts. Milk

1 teaspoon vanilla
2 tablespoon sugar

Wash rice in clear water, place in saucepan. Add one-quart milk; cook over low flame, stirring, until milk is warm; gradually add second quart of milk. When rice is cooked and mixture thickens, remove from flame and stir for 2 minutes. Add sugar, salt and vanilla, and stir again. Pour in dessert cups or mold and cool. May be served with syrup, prunes, honey or jam.

CADDIE - Rose Sargis

1 pound butter (4 sticks)

7 cups flour

2 cups milk

1/2 cup sugar

5 eggs

1 tablespoon salt

1 tablespoon baking powder

3 cakes yeast (1 ounce each)

Directions for dough: Mix flour, salt and baking powder in large bowl. Cut butter into dry ingredients as you would for piecrust. In small bowl mix sugar and yeast, and let stand. (This will get syrupy.) Bring milk to a boil and then cool to lukewarm. In another bowl beat eggs well and add to lukewarm milk. Add yeast-sugar mixture to egg-milk mixture and mix well. Pour liquids into dry ingredients and blend wall. Cover and let rise in a warm place

(use heavy blanket over it) for 2 hours. Press dough down and let rise again for one more hour. Divide dough into 5 round balls (let rise for 20 minutes).

1 1/2 pound butter (6 sticks)

7 cups flour

Directions for filling: Melt butter slowly, add flour and mix con­stantly until mixture starts to soften, about 40 minutes. Mixing at this point is very important as it burns quickly. The filling can be made the day before and needs no refrigeration.

Baking directions: Sprinkle flour on table and roll the ball out into a long nar­row strip 5 x 20 inches. Spread one cup of filling on half of strip and bring other half over to cover, pinch edges together firmly. Then roll out until strip is about 3/8 inch thick - 4 inches wide by 30 inches long. Cut strips into 10 pieces 4 x 3 inches. Brush pieces with eggs, which have been beaten. Sesame seeds could be added to egg mixture if desired. Place on cookie sheet and let rise for 15 minutes. Bake in 400° oven - 15 minutes on first rack (3 inches from bottom) and then on a higher rack to brown. Be sure to prick caddie before baking. Makes 50 pieces.

CADDIE NOTES

If you prefer to clarify your buffer, use the following recipe: In large kettle, melt buffer on medium flame and let it boil into foam. It will subside and boil in little bubbles. Let this go on for about 7 to 10 minutes, or until salt is slightly brown on the bottom of the kettle. (Pick up into spoon to check.) Turn off heat. It is important this phase be watched very carefully so buffer does not boil over. Move kettle from heat and let buffer settle, then pour out very carefully the clear buffer, leaving the waste on the bottom. Proceed with caddie recipe, adding flour, etc. WANT EXTRA COLOR ON CAD DIE: Brush egg mixture on caddie as soon as they come out of the oven. THEY SMILE AT YOU! Caddie freezes well if wrapped prop­erly. Caddie can be warmed in your microwave oven on paper plate, uncovered, for 30 seconds or I minute. No sesame seeds... make designs with your thimble or prick design with fork.

LAWASHA - Rose Sargis

7 cups flour (Ceresota preferred)

1 stick margarine

2 teaspoon baking powder

1 (5-ounce) can Milnot

I cup Coffee Rich, thawed

1 1/2 cup milk

1 (2-ounce.) yeast cake

1/4 cup sugar

Cut shortening into flour, salt and baking powder. Scald the three milks and cool to lukewarm. Add yeast mixture to milk and slowly pour over dry ingredients and mix well. Cover and let rise in a warm place for 1 1/2 hours. Punch down and let rise again for 3/4 of an hour. Make 20 balls, and put on floured waxed paper. Cover with waxed paper and towels and let rise 15 minutes. Preheat oven to 400°. Roll out very thin (1/8 inch) using flour as you roll out. Place on cookie sheet (2 on each) and bake about 7 minutes on bottom rack, then raise to higher rack for 5 to 7 minutes, until golden spots appear.

NAZOOCHI (Sweet Chada) - Sarah Daniels

Dough:

8 cups flour

6 sticks butter

1 teaspoon salt

1 teaspoon vanilla

2 packages dry yeast

1 (16-ounce.) carton sour cream

Filling: Blend all ingredients until crumbly - DO NOT COOK.

1 3/4 cups sugar

2 sticks butter

1 teaspoon vanilla 2 cup flour

Prepare dough by mixing flour, salt, yeast, buffer, vanilla and sour cream. Work with hands until well mixed. Refrigerate overnight.

Next day mix filling ingredients until crumbly. Divide the dough into 10 balls - cover with waxed paper and towel, and let rise 20 minutes. Roll out each ball into a rectangle to 1/4-inch thickness. Sprinkle with 1/2 cup filling and roll up like jellyroll. Flatten out to 1/2-inch thickness. Brush with topping made from 2 beaten eggs mixed with 1-teaspoon yogurt and sesame seeds (optional). Cut diagonally into 1-inch pieces. Place on ungreased cookie sheet. Bake 20 to 25 minutes in 350° oven.

ASSYRIAN FUDGE (Hulva) - Nano Careb

1 pound butter

2 cup maple syrup

6 cups flour

1/4 cup honey (optional)

In stainless steel pan melt butter over low flame. Add 1-cup flour at a time, stir. About 1/2 hour after cooking it will smell like hulva and have a peanut butter color. Continue cooking to have a dark caramel color (about 30 minutes). Add maple syrup and honey, and pour mixture into pie pan. Pat down with paper towel to remove excess oil off top. Cool and cut into squares and enjoy.

KIFILE - Agnes Karam

1/2 pound sweet butter

2 tablespoon sour cream

1/4 teaspoon salt

1 tablespoon sugar

2 cups flour

2 egg yolks

1/2 teaspoon vanilla

Combine flour, salt, sugar and butter - mix as for pie dough. Add sour cream and vanilla to egg yolks, and then add to flour mixture. Knead to soften dough. Make walnut-sized balls, place on cookie sheets. Refrigerate overnight, covered. Taking one piece at a time, fill with fruit or walnut filling (recipe follows). Roll and form into crescents, pressing edges, then roll into confectioners' sugar. Bake in 350° oven for 25 to 30 minutes.

Fillings for Kifile:

2 egg whites

1 teaspoon vanilla

1/2 cup confectioners' sugar

1/2 pound walnuts, ground finely

Beat egg whites until stiff, adding confectioners' sugar. While beating, add vanilla and walnuts. Note: Best fruit filling is apricot or raspberry jams.

SHAKARLAMA (Sugar Cookies) - Agnes Karam

4 cups flour

1 cup sugar

1 1/2 cup Mazola oil

1/2 teaspoon ground cardamom

Some walnuts or almonds to decorate top of cookies

1/2 cup ground walnuts

Mix four, sugar, cardamom, walnuts and oil; mix well. Make small balls by hand; place them on greased cookie sheet. Press 1/2 wal­nut or whole almond on top of each cookie. Bake about 20 min­utes in 300° oven.

Note: If dough is too watery, add a little flour.