PERSIAN BUTTER COOKIES
Make and share this Persian Butter Cookies recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 40m
Yield 65 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar. Beat in egg yolks.
- Stir in grated lemon rind.
- Add lemon juice and vanilla.
- Add flour.
- Form into small balls. Place on ungreased cookie sheet and flatten into rounds.
- Bake at 300°F for 20 minutes or until done.
- Transfer to wire rack and cool completely.
Nutrition Facts : Calories 52.7, Fat 3, SaturatedFat 1.8, Cholesterol 12.6, Sodium 25.3, Carbohydrate 6, Fiber 0.1, Sugar 3.1, Protein 0.5
PERSIAN COOKIES
I hosted a Persian dinner, my SIL found this recipe on the internet. Although different than the cookies we are used to, we really like them... reminiscent of a ginger snap for the spices.
Provided by Chef TanyaW
Categories Drop Cookies
Time 20m
Yield 30-40 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream wet ingredients. Mix dry ingredients then combine with wet ingredients.
- I like to use 1/2 butter and 1/2 shortening or 1/2 butter and 1/2 coconut oil. Bake at 350 for 10-12 minutes.
THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
Provided by The Rebbetzin Chef
Categories World Cuisine Recipes Middle Eastern Persian
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.
- Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g
IRANIAN RICE COOKIES
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Provided by the editors of Martha Stewart Living
Categories Cookie Cardamom Persian New Year Soy Free Peanut Free Tree Nut Free Bake Dessert Christmas Christmas Eve
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly.
- In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine.
- Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated.
- Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
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