Lebanese cookie mold
1 pound real butter melted
¾ cup Crisco
3 tsp Orange water (or rose water if preferred)
¾ package walnuts (ground fine)
6 to 8 cups flour
¾ cup sugar
¾ cup Carnation milk

Filling:
Ground nuts by hand or use a fine blade in food chopper. Add ½ cup sugar, 3 tsp orange water.

Cookie:
Bring butter, Crisco, and milk to a boiling point. Pour in large bowl with sugar and flavoring. Stir in flour a little at a time until well blended. Add more flour little by little only if needed. Mixture should be soft and spongy. Shape dough into small balls. Punch a small hole in the dough, add some filling (about a teaspoon) and roll back into ball. Dust cookie mold with flour to prevent sticking. Transfer cookie into mold and flatten to fill the whole mold. Remove any extra overflow dough. Remove the cookie from mold by tapping the mold onto countertop. Bake on ungreased cookie sheet at 350 degrees until golden brown. While warm, sprinkle with sifted powdered sugar.