Persian Cookies Food

PERSIAN COOKIES (NANE SHIRINI)

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.

PERSIAN BUTTER COOKIES

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.

PERSIAN COOKIES

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.

KOLOOCHEH (PERSIAN PURIM COOKIES)

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!

PERSIAN RICE COOKIES (NAAN BERENJI)

Steps:

• Mix together the canola oil and white sugar.
• Beat eggs and add along with the rose water to the sugar mixture.
• Add the white rice flour, baking powder and cardamom and blend into a thick dough.
• Refrigerate for at least 20 minutes.
• Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
• Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
• Sprinkle the ground pistachios on top or poppy seeds if using.
• Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
• Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• Store in an airtight container until serving.