Moroccan Cookies

My good friend Pat learned to make these beautiful cookies while living
in Morocco. They have an unusual taste and texture—somewhat like puffy shortbread.

• 3/4 CUP BUTTER
• 1-1/4 CUPS OIL
• 1-1/2 CUPS SUGAR
• 5 CUPS FLOUR
• 1-1/4 TSP ACTIVE DRY YEAST

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Beat butter, oil and sugar together until smooth and fluffy. Mix in flour and yeast (use your hands to knead together).

Pinch off pieces of dough and roll lightly between palms of hands until the shape of a slightly flattened ball (like a fat flying saucer). Dough will be slightly dry, so forming the right shape may take a little practice. Add a little more oil if dough is too difficult to work with.

Place on cookie sheet and bake at 325 degrees for about 25 minutes. Cookies should be lightly browned on the bottom with a white, crackly top.