PERSIAN COOKIE RECIPES
PERSIAN COOKIES RECIPE - FOOD.COM
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.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
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.
Nutrition Facts : Calories 170, FatContent 7.7, SaturatedFatContent 1.9, CholesterolContent 6.2, SodiumContent 87.9, CarbohydrateContent 23.6, FiberContent 1.1, SugarContent 14.6, ProteinContent 1.8
THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES RECIPE ...
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 Middle Eastern Persian
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 36 cookies
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, CarbohydrateContent 5.3 g, CholesterolContent 22.8 mg, FatContent 4.8 g, FiberContent 0.5 g, ProteinContent 1.3 g, SaturatedFatContent 0.6 g, SodiumContent 36 mg, SugarContent 4.3 g
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