Over the years, it has been fun to find the global variations of these simple cookies, from Russian Teacakes to Mexican Wedding Cakes and more. My Lebanese exchange student, Luna, has introduced me to her mother’s Lebanese cookies, made even richer with eggs and lots of lemony flavor.

Luna’s mother sent a photo of her hand-written recipe, and Luna translated it from Arabic so we could make a batch today. These really are a great treat, not too sweet, slightly crisp, and full of nuts and raisins. Perfect with a good cup of coffee or a cold glass of milk, with not a lot of effort. They don’t need to be refrigerated before shaping andd baking, nice when you need a quick snack or dessert.

• 3 eggs
• Grated rind of 1 big lemon OR 1 t lemon extract
• 1 tsp of vanilla
• ¾ cup of icing sugar
• 2 tsp of Baking Powder
• ¾ cup of  finely chopped walnuts
• ¾ cup of raisins
• ¾ cup of melted butter
• about 3 cups of flour
• approximately 1/4 cup canola oil (this will make the cookies less crumbly)

Combine the butter, sugar, eggs, and lemon and vanilla and beat until well mixed. Add about a cup of flour along with the walnuts and raisins. Then add more flour, about a cup at a time, until you have enough so you can shape the cookies without sticking to your hands.

Shape into flat balls about 1 1/2 to 2 inches across. Bake on ungreased baking sheets at 350 degrees for 10 to 11 minutes, until slightly firm and just starting to brown.

Makes about 2 1/2 dozen.