Persian Raisin Cookies Recipes

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PERSIAN RAISIN COOKIES



Persian Raisin Cookies image

I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them.

Provided by littlemafia

Categories     Drop Cookies

Time 25m

Yield 60 serving(s)

Number Of Ingredients 8

1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon saffron, crumbled
1/8 teaspoon salt
1 1/2 cups sultanas or 1 1/2 cups raisins

Steps:

  • Ccream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time.
  • Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened.
  • Stir in raisins.
  • Scoop dough by heaping teaspoonfuls.
  • Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment.
  • Bake one batch at a time in centre of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.

PERSIAN COOKIES (NANE SHIRINI)



Persian Cookies (Nane Shirini) image

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

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

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

THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES



The Rebbetzin Chef's Persian Walnut Cookies image

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

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

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

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