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A page from Ira Cohen's cookbook...


The
White Cooky
of
Marrakesh

from
The Hashish Cookbook
by "Panama Rose"

This is a recipe for the famous White Cooky of Marrakesh. The secret method for extracting the essence of kif into butter is also known in India, where the extract is called the Sacred Ghee. If it is made carefully, the cooky will be odorless, tasteless and innocent looking.

Bring to a boil a very large pot of water and a pound of butter. Add 1/4 to 1/2 pound of kif on the stalk (not too dry). Leave to simmer over a low flame for at least 6 hours, stirring occasionally and being careful not to let the water boil away. Add more water if necessary. Strain the hot mixture into an even larger pot. Pour boiling water over the stalks several times to remove any butter still clinging to them and strain again. Discard the kif. Let the liquid stand until cold (refrigerate) and skim off the butter which will have solidified on top. Discard the water. Reheat the butter and strain through a fine strainer. Leave the butter to cool and solidify. The extract is now ready to use in the following recipe:


cream together: 1 cup of soft butter extract
3/4 cup sugar

then beat in: 1 egg
stir in: 3 tsp. vanilla or almond extract
sift together: 3 cups sifted flour
3/4 tsp. baking powder



Make the dough and chill until firm. Roll it out thin on a floured board. Cut into small circles with a juice glass. Press half an almond into each cooky and bake about 7 minutes in a hot oven (or until lightly browned). One half to a whole cooky will be more than enough. This recipe can also be made with seeds and stalks when nothing else is available, but the cookies will be much milder.



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