Persian Cookies Recipes

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THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES

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 Recipes     Middle Eastern     Persian

Time 35m

Yield 36

Number Of Ingredients 9



The Rebbetzin Chef's Persian Walnut Cookies image

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, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g

1 ½ cups finely ground walnuts
3 egg yolks
¾ cup white sugar
1 tablespoon ground cardamom
1 teaspoon baking soda
1 tablespoon rose water
1 egg yolk
1 teaspoon water
½ cup walnut pieces for decoration

PERSIAN COOKIES (NANE SHIRINI)

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



Persian Cookies (Nane Shirini) image

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

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

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



Iranian Rice Cookies image

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.)

1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup sugar
1/8 teaspoon rose water
1 large egg yolk
1/2 cup unbleached all-purpose flour
3/4 cup white rice flour, plus more for dusting
1/2 teaspoon ground cardamom, preferably fresh
1/2 teaspoon coarse salt

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



Persian Cookies image

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.

2 cups brown sugar
1 egg
1 cup shortening
3 tablespoons vanilla
1 cup flour
3 cups quick oats
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg

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