"Cookies" may not be the first thing that comes to mind when you think of Syrian food, but I promise once you try barazek you may consider Damascus as a potential baked good mecca. (Pun intended. Not really. Cause, you know, Mecca is in Saudi Arabia.)
I made barazek late at night after braving Superbowl traffic (#EADOproblems) and consumed them with relish even later at night with some milky tea. I love their slightly sweet, nutty flavor. Some recipes call for sesame seeds, some call for pistachios, some both. I opted to segregate my mix-ins and split the batch. Credit for the (slightly adapted) recipe below goes to Amira's Pantry:
1/2 cup unsalted butter brought to room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon vinegar
1 1/2 cup white flour
1/2 tsp baking powder
1/4 teaspoon salt
1 cup sesame seeds
1 cup coarsely chopped unsalted pistachios
Preheat oven to 350 degrees Fahrenheit.
Cream together sugar and butter.
Mix in egg, vanilla extract, and vinegar.
In a separate bowl, combine flour, baking powder, and salt.
Add flour-baking powder mixture to wet ingredient. Let rest in fridge for 30 minutes.
Shape dough into small discs. Coat with sesame seeds or pistachios or both by pressing them in a bowl filled with the aforementioned ingredient(s).
Bake for about 20 minutes until bottom is golden brown.