Persian Cardamom Cookies Recipe

Looking for an easy Persian Cardamom Cookies recipe? Learn how to make Persian Cardamom Cookies using healthy ingredients.


Submitted by yeedy

Makes 35 servings



Delicious crumbly cookies. Great with tea, ice cream, or sweet yogurt (I prefer goat's milk yogurt)

Recipe Ingredients for Persian Cardamom Cookies

1/2 pound unsalted butter
1 cup powdered sugar
1 large egg yolk
1 teaspoon freshly ground cardamom
2 cups rice flour
1 pinch of salt

Recipe Directions for Persian Cardamom Cookies

  1. Optional Ingredient: About 2 tablespoons chopped pistachios (here I used 1 whole pistachio per cookie because I was looking for a simpler looking cookie)

  2. In the bowl of a stand mixer fitter with paddles (or your regular mixer, I used my hand-held mixer and it was perfectly fine), beat together the butter and sugar until pale. Add the egg yolk and cardamom and mix in. Mix together the flour and salt, then add 1 1/2 cups of flour, 1/2 cup at a time, and mix in. Add the remaining 1/2 cup of flour. The dough will be a little stuff for the mixer, so turn it out onto a lightly floured surface and knead for a few minutes, until well-blended, smooth, and soft.

  3. Wrap the dough in plastic and refrigerate for at least 2 hours, or as long as 12 hours.

  4. Place two racks just above and below the center of the oven and preheat the oven to 350F. Line two baking sheets with parchment paper or wax paper (or use your silpat mat if you have one).

  5. Knead the chilled dough briefly, then divide it into 4 equal pieces. Cover and refrigerate 3 pieces while you work with the remaining piece. Cut off a generous teaspoon of dough and roll it under your palm to make a ball, then place on one of the prepared sheets and flatten it slightly. Repeat with the remaining dough, leaving about 1 inch between cookies. Use a thimble or a fork to press a pattern into cookies and sprinkle some chopped pistachio on each (here I got in an anarchistic mood and pressed them a little flatter with my hands and just placed one pistachio in the center of each cookie.)

  6. Bake for 15-18 minutes, or until the cookies are slightly brown on the bottom; switch the positions of the baking sheets and rotate them after 10 minutes. Like all shortbread-style cookies, these are fragile right after baking; use a wide spatula to transfer them carefully to a wire rack to cool (and I suggest waiting two minutes before even attempting that). Once cooled, store in an airtight tin.

Categories

Dessert, Middle Eastern

Nutrition Facts
Serving Size 19.5g
Amount Per Serving
Calories
95
Calories from Fat
50
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
20mg
7%
Sodium
41mg
2%
Potassium
10mg
0%
Total Carbohydrates
10.7g
4%
Dietary Fiber
0.2g
1%
Sugars
3.4g
Protein
0.7g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement