Koloocheh Persian Purim Cookies Food

KOLOOCHEH (PERSIAN PURIM COOKIES)

Koloocheh (Persian Purim Cookies) image

This is a dairy version of the cookies my fiance's grandma would prepare for Purim (a Jewish holiday in the spring). The crisp shortbread dough encases a sweet filling made of walnuts and rose water. Easy to make, and delicious! Note: the original recipe is parve and uses oil in place of butter. I have never made cookies without butter or margarine and was scared to try it without knowing the proper proportions. If you know how to do it, please let me know! :)

Provided by Sephardi Kitchen

Categories Dessert

Time 50m

Yield 15-20 cookies

Number Of Ingredients 9

Ingredients

1 cup butter, softened (or 3/4 c butter and 1/4 c canola oil)
1/2-1 teaspoon salt
1/3 cup granulated sugar
1 teaspoon vanilla
2 -2 1/2 cups all-purpose flour (amount will vary)
3/4 cup walnuts
3 -4 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2-2 tablespoons rose water (to taste)

Steps:

In a mixing bowl, beat the butter and sugar together (or use a fork) until creamy. Stir in 1 tbs water with the vanilla and salt until well combined.
Mix in 1-1 1/2 c flour until combined (the texture should be crumbly). Then knead in the remaining flour until the dough pulls away from the bowl and becomes stiffer/no longer crumbly.
Preheat oven to 350°F.
In a blender or food processor, combine walnuts, sugar, rosewater and salt until a slightly chunky paste forms.
Pinch off a walnut-sized piece of dough and flatten it in your palm. It should be approximately 2.5-3 inches in diameter.
Add a small amount of filling (about 1/2 tsp) to the center of the dough. Pinch it shut, then pat to make a round cookie.
Place in a greased/floured cookie sheet or pan, repeat until all the dough is used up.
Bake 15-25 minutes, or until the bottoms of the cookies are golden brown and the tops are lightly browned and no longer soft (and the house will smell delicious!).
Remove from the baking sheet and cool on a wire rack.
Enjoy!

Nutrition Facts : Calories 235.2, Fat 16.2, SaturatedFat 8.2, Cholesterol 32.5, Sodium 224.9, Carbohydrate 20.5, Fiber 0.8, Sugar 7.2, Protein 2.7

PERSIAN COOKIES (NANE SHIRINI)

Persian Cookies (Nane Shirini) image

This is a recipe that my Aunt use to make for me when she came to visit. It's a traditional Persian Sugar cookie... it has a unique flavor and is great with a cup of coffee in the morning or right before bed.

Provided by Persian Mami

Categories Dessert

Time 30m

Yield 30-40 cookies

Number Of Ingredients 7

Ingredients

2 cups flour
1 teaspoon baking powder
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract

Steps:

Preheat oven to 235.
In a large bowl, sift or mix with a fork, 2 cups of flour and 1 teaspoon of baking powder.
In a separate bowl, cream thoroughly 1 cup of shortening and 1 cup of granulated sugar.
Blend in 2 egg yolks, vanilla extract, almond extract, and lemon extract. Mix well.
Gradually add the dry ingredients and mix until dough is well blended.
Roll dough into round balls with hands, using about 1 level teaspoon of dough for each ball.
Place on an ungreased baking sheet and flatten slightly with a spoon.
Bake for 20 minutes.

Nutrition Facts : Calories 60.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 12.6, Sodium 12.8, Carbohydrate 13.1, Fiber 0.2, Sugar 6.7, Protein 1

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