Nigella RINgs

Crispy Nigella  cookies
Mahlab is aromatic spice made from the seeds of the certain type of cherries native to Asia. Seed kernel is grounded to a powder form before use. It gives distinctive aroma and sharpens the taste of baked goods. ( Wikipedia). 
You may use cardamom in lieu of mahlep just cut the amount to 1 Tsp.
 
Ingredients:
0.5 Lb. Butter (softened)
1/2 C olive oil
2 eggs (separate one egg’s yolk into a small bowl to brush top of the cookies)
1 tsp. salt
1 Tbsp. apple cider vinegar
1/2 Tbsp. Mahlep (mahlab)
1 Tbsp. sugar
1 Tbsp. baking powder
2Tbsp. black sesame (or black cumin
4 and 1/2 C flour (1/1 mixed rye and unbleached flour.)
Amount of the flour changes from brand to brand, so it is better to add the flour spoon by spoon after initial 2 cups of flour. The texture of the dough must be not too hard or not too soft and not sticky either. It should be easy to knead and roll.
 
Making:
 Mix all ingredients in a large bowl, except the flour and black cumin seeds. 
Make smooth dough. Take walnut size of dough to roll into small circles, flat round or square cookies.
Brush the top with egg yolks and sprinkle black sesame seed.
Bake in 180 C (350 F) for 25 minutes
 
 11/22/2019
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