Persian Cookies Nane Shirini Recipes

SHIRINI KESHMESHI | PERSIAN RAISIN COOKIE RECIPE

Steps:

• In order to make this cookie, first discard the butter and egg from the fridge and let it become a bit warmer. When the butter is softer, put it in a bowl and add the powdered sugar to it. Then whisk the content with the electric whisk for 5 minutes to have a lighter creamy content. Then add the eggs with 1 minute interval and keep whisking.
• Then add vanilla and keep whisking. Whisk one more minute. Then wash the raisins and add them to the content.
• Mix the flour and the baking powder and swift it 2 times. Add it gradually to the bowl of the content and keep beating. Turn the oven on with 160 cg and preheat it for a while. Then pick a tray and grease it with oil or simply use the special paper. Place the dough like small circles on the tray and place the tray in the oven. Wait for10 minutes and that will be enough for them to bake. When the cookies border is brownish it is ok to discard the tray.

PERSIAN RAISIN COOKIES (SHIRINI KISHMISHI)

Steps:

• Pre-heat the oven to 350 degrees.
• Cream together butter and sugar for 2 minutes, until fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and saffron water; beat until incorporated. Slowly add the flour on low speed of the mixer. Mix until it forms a dough.
• Fold in raisins.
• Line a baking pan with parchment paper. Using a small cookie scoop, drop teaspoonful sized cookies onto cookie sheet, spacing them at least 2 inches apart.
• Bake 15 minutes until golden around the edges. Cool for 4 minutes on baking sheet, then transfer to a wire rack to cool.
• Store in an airtight container.

IRANIAN RICE COOKIES (NAN-E BERENJI)

Steps:

• Preheat the oven to 350 degrees. Line a fine sieve with four layers of cheesecloth and 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 through prepared sieve, leaving solids behind. Set aside to cool slightly.
• In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved, then transfer to a large bowl. Let cool slightly, then add rose water and stir to combine.
• Add yolk to sugar mixture and whisk until light and slightly thickened. Continue whisking and slowly drizzle in strained brown butter until thick and fully incorporated. In a medium bowl, combine flours, cardamom, and salt. Add to brown butter mixture and stir until thoroughly incorporated.
• Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. 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 halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.

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 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.