Follow these steps for perfect results
cooking oil
butter
softened
sugar
orange juice
baking powder
baking soda
all-purpose flour
sugar
honey
walnuts
finely chopped
In a mixer bowl, beat cooking oil into butter until blended, then beat in sugar.
Add orange juice, baking powder, and baking soda, mix well.
Add flour gradually to form a soft dough.
Shape the dough into 2-inch ovals.
Place the ovals on an ungreased baking sheet.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 25 minutes, or until golden brown.
Let the cookies cool on a rack.
Prepare Natif topping by combining sugar, honey, and water in a saucepan.
Bring the mixture to a boil.
Boil gently, uncovered, for 5 minutes.
Dip the cooled cookies into the warm syrup.
Sprinkle immediately with finely chopped walnuts.
Dry the cookies on a wire rack.
Expert advice for the best results
Make sure the butter is properly softened for best results.
Do not overbake the cookies, as they will become dry.
The syrup should be warm, but not boiling, when dipping the cookies.
Toast walnuts lightly before chopping for intensified flavor.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Arrange cookies artfully on a platter, sprinkled with extra chopped nuts.
Serve with a cup of Lebanese coffee or tea.
Offer as part of a dessert assortment.
Enhances the cookie's sweetness.
Discover the story behind this recipe
Associated with the feast of Saint Barbara (Eid il-Burbara).
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