Persian Cookies Nane Shirini 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.

NAN-E GERDUI - TRADITIONAL PERSIAN WALNUT COOKIES

Steps:

• In a mixing bowl, beat egg yolks until creamy. Add the confectioners' sugar, vanilla, and walnuts. Beat thoroughly for a few minutes with a wooden spoon.
• Preheat oven to 300°F Grease a cookie sheet. Drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. Decorate each one with ground pistachios.
• Bake 15 to 20 minutes in the center of the oven. Remove the cookies from the oven and cool. Lift the cookies off the sheet.
• Arrange the cookies on a serving dish. Nush-e Jan!

NAN-E NOKHOCHI PERSIAN COOKIES

Steps:

• Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
• Add oil or butter and mix well.
• Add rose water, and continue to mix.
• Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
• Cover with plastic wrap and refrigerate for one hour to harden the dough.
• Remove from the refrigerator.
• Preheat oven to 300 degrees.
• Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
• Place cookies on a baking sheet one inch apart.
• Garnish with crushed pistachios.
• Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
• Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.