4 3/4 to 5 c. flour
1 lb. sweet butter
3/4 c. sugar
2 eggs
2 tsp. brandy
1 tsp. mahlab (black cherry kernels)

STUFFING:

1 lb. ground pistachio nuts
1/4 c. sugar
1 tbsp. mazaher (orange blossom water), optional
2 tbsp. sweet butter

Mix dry ingredients and eggs. Melt butter. Make a well in the center of mixture and pour in butter. Knead gently. Assemble pieces while dough is still warm (walnut-sized balls). Hollow out their centers and fill with (pistachio nuts, sugar, mazaher and butter) filling. Press the dough back over the filling.

Pinch with a cookie tweezer to decorate (so powdered sugar will stick on it). Place the balls in ungreased pan. Bake at 350 degrees for 20 minutes. Do not allow them to brown on top! Dust with powdered sugar immediately before serving. Will keep 2-3 weeks in container. Sahthen.