Persian Cookies Nane Shirini Recipes
SHIRINI KESHMESHI | PERSIAN RAISIN COOKIE RECIPE
Shirini Keshmeshy is a Persian style cookie that is made by raisins and flour. The cookie is baked in either ways; it can be crunchy or feels soft under your bite. Depending on what your desire is, you can make it in different ways. Promising point of this cookie is that it can remain for days. So, make this awesome cookie and have fun with it!
Provided by PersianGood Team
Categories sweet
Number Of Ingredients 7
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 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
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
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
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.
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