Pistachio Kunafa Crunch Cookies – Buttery, Crunchy, and Aromatic

👩‍🍳 Instructions

1. Make the Cookie Dough

1. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and creamy.
3. Add the egg yolk, vanilla, and orange zest (if using). Mix until smooth.
4. Gradually mix in flour and salt until a soft dough forms. Cover and chill for 30 minutes to firm up slightly.

2. Prepare the Kunafa Crunch

5. In a small bowl, toss the finely chopped kataifi dough with melted butter until well coated. Set aside.

3. Shape and Fill

6. Roll chilled dough into 1-inch balls. Slightly flatten each ball and press a well into the center with your thumb or a spoon.
7. Fill each cookie with ½ tsp white chocolate or sweetened cream cheese.
8. Top with a pinch of kunafa crunch and chopped pistachios. For enclosed cookies, fold edges over to encase filling; for open-topped cookies, leave as is.

4. Bake