THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
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.
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
PARISIAN COOKIE CAKE
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by François Perret, the pastry chef of the Ritz hotel in Paris and its patisserie, Le Comptoir. Chewy and crunchy, this cookie as big as a cake is as much fun to eat as it is to make. The base is sweet, tender and caramel-flavored from turbinado sugar. You also catch a bit of nuttiness: That's the almond butter that's mixed into it. It's delicious and intentionally plain because all the excitement is on the top of the cookie, which is paved with chopped almonds and chunks of chocolate, dabbed with caramel and sprinkled with fleur de sel.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 45m
Yield 10 to 12 cookies
Number Of Ingredients 12
Steps:
- Center a rack in the oven and heat to 350 degrees. Line a baking sheet with parchment paper. Set the ring of a 9-inch springform pan (without its base) upside down on the prepared sheet. The ridge in the ring should be on top.
- In a medium bowl, whisk together the flour, baking powder and baking soda; set aside.
- In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-low speed until smooth, about 2 minutes. Scrape in the almond butter and mix for 2 more minutes. Add about one-third of the flour mixture and beat on medium-low until blended. Pour in the egg and mix on low until incorporated. Add the rest of the dry ingredients and mix on low until they disappear into the dough. Scrape the dough into the center of the springform ring.
- Use a flexible or offset spatula or your fingers to spread the dough as evenly as you can. You don't have to press it down aggressively, but you should try to get it relatively smooth. Scatter the chocolate over the surface and then scatter over the almonds.
- Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean. Transfer the baking sheet to a rack and immediately - and carefully - open and lift off the springform. Let the cookie cool to room temperature, then dot the surface with caramel sparingly or generously; if you'd like, you can drizzle the caramel. Sprinkle the top lightly with fleur de sel. Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes. Wrapped, the cookie will keep for about 4 days at room temperature.
PERSIAN RAISIN COOKIES
I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them.
Provided by littlemafia
Categories Drop Cookies
Time 25m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Ccream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time.
- Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened.
- Stir in raisins.
- Scoop dough by heaping teaspoonfuls.
- Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment.
- Bake one batch at a time in centre of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.
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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