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Saffron Shortbread (Sfoof) Lebanese

bars, cookies, middle east

4 cup flour
2 cup sugar
2 teaspoon baking powder
1 teaspoon saffron [or turmeric in a
1 pinch]
1/2 teaspoon salt
2/3 cup milk
2 tablespoon milk
2 tablespoon pine nuts

Melt Butter. Cool to lukewarm by placing pan in cold water. Sift flour with sugar, baking powder, saffron or turmeric, and salt. Stir butter into flour mixture until flour is well moistened. Rub mixture together between palms,"smearing" the butter and flour until all lumps are gone. Mixture will resemble coarse cornmeal. This may take a few minutes, but it thoroughly works the butter into the flour mixture. Poke several holes in mixture and pour 2/3 cup milk into holes. Stir with fork only enough to incorporate liquid so dough holds together. Grease a 9 x 13 inch baking dish and pat dough evenly over the bottom, pressing down firmly. Brush with a few tablespoons of milk. Decorate with pine nuts place at 1 1/2-2 inch intervals. Bake at 350 deg.F for 30- 35 minutes, until crust becomes light brown and a toothpick inserted in the middle pulls out clean. Cool, Cut into 40 squares with a pine nuts in each center. source: Lebanese Mountain Cooking From: leig@aol.com (LeiG) Lei Gui Bronx,NY http://www.geocities.com/Heartland/Meadows/3658

Yield: 1 servings

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