NAZOOK (Armenian Cookies)

Author

Irene Shahnzarian

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Recipe

Measurements	Ingredients
For the Dough:
1 1/2 Cups	Sweet Butter (melted)
3	Eggs
1 Package	Yeast
4 Cups	Flour
1 Teaspoon	Sugar
1 (16 Ounces)	Sourcream
For the Filling:
1/2 Cup	Sweet Butter
1 Cup	Sugar
1 1/2 Cups	Flour
2 Teaspoons	Vanilla (or to taste)
For Assembly/Brushing:
1/4 Cup	Sweet Butter (melted, saved for brushing roll)
2	Egg Yolks
1 Tablespoon	Milk
1 Tablespoon	Sugar (for egg wash)

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Instructions

Doug

1. In a mixing bowl, stir together sourcream, eggs, yeast, 1 teaspoon sugar, 1 1/2 cups melted sweet butter, and 4 cups flour.
2. Knead until it holds a smooth, non-crumbly ball.
3. Chill for 3 hours.

Filling

1. Melt the 1/2 cup sweet butter for the filling.
2. Stir flour, 1 cup sugar, and vanilla into the melted butter.
3. Knead slightly. Set aside.

Assembly and Baking

1. Preheat oven initially to 250°F. When cookies are cut and ready for the oven, change oven temperature to 350°F.
2. Melt the separate 1/4 cup of sweet butter and save it for brushing the roll.
3. Cut the dough into four equal parts, and divide the filling into four equal parts too.
4. On a floured board, roll out one part of the dough.
5. Spread one part of the filling onto the rolled dough. As you roll the dough (like cinnamon rolls), brush the saved 1/4 cup of melted butter onto the dough.
6. Cut the roll into small pieces.
7. Place the pieces on a greased cookie sheet.
8. Repeat for the remaining dough and filling.
9. Mix 2 egg yolks, 1 tablespoon milk, and 1 tablespoon sugar together.
10. Brush this egg wash mixture on the cut cookies.
11. Bake at 350°F for 20 to 30 minutes, or until golden brown.

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