This is ridiculously delicious and incredibly impressive. What if I said it was ridiculously simple too?
If you’ve followed me along in my food journey, you know very well that I love to create fancy food with a twist. Also, I’m not very picky. I like simple food that has a punch and is pleasing to the eye. I can’t ice cakes, and I can’t decorate fancy cookies. Still, I do love pretty things.
These Persian inspired cookies are just that. They are absolutely stunning, yet very simple, artistic cookies which have never failed to impress. Persian cookies and food are very dear to me. My neighbor aunt was an immensely fabulous cook who shared her traditional recipe with me, and I’ve twisted it a little bit to share this with you.
You’ll see here that the dough is a soft, pliable one.
You can add any spice to the dough that you like and refrigerate it until you are ready. I’ve used saffron for its flavor and natural tint.
The stuffing is nutty, fruity and not too sweet at all. It reminds me of an sweet Indian deep fried samosa that we make. Here, I’ve used chocolate nutty stuffing and a pure walnut fig stuffing. You can add coconut or slightly fried semolina with the nuts. Anything that you fancy.
Making the pretty designs are are quite the simplest. If you have a mold/cookie press, great. I used the mooncake mold from Amazon . If not, you could use a water glass, wine glass with a designed bottom, or a fork or a tong like I’ve used. The design stays perfect as you bake as the dough is not too buttery, so it holds its shape.
Check out my Moon cake Here that I baked a while ago.
I made these cookies for our annual cookie exchange. Below are the links of some fabulous bloggers and bakers who’ve shared their creations. Make sure to check them out and show them some love.
HAPPY BAKING!!! Happy Cookie Month!!
- 2 cup all purpose flour
- 1 cup whole wheat flour
- ⅓ cup butter or 5 tbsp unsalted butter
- 4 tbsp vegetable oil
- ⅛ tsp baking soda
- ½ tsp salt
- 2 tbsp white sugar
- 2 pinches or 20 strands of saffron soaked in 2 tbsp of hot water
- ½ cup water or little more or less
- ½ cup chopped figs
- 1½ cup walnuts
- 4 tbsp tablespoons granulated sugar
- 2 tbsp cocoa(optional)
- 3 tbsp unsalted soft butter
- 1⁄4 teaspoon salt
- ½ tsp green cardamom powder
- 1 tsp dried ginger powder
- You could use a stand mixer or a mixing bowl and hands.
- In a mixing bowl add the all purpose flour and whole wheat flour, salt and sugar. Add the cold butter and break it up with a fork or pastry cutter. Let it combine well. Then add the oil, saffron and mix well till combined. Slowly add the water little by little to form a dough. Don't work the dough too much. Once it comes together stop adding any more liquid. The dough will be soft, not too hard. Set aside.
- In a cuisinart or chopper, add the figs and walnuts and run the blade until it is of a coarse consistency. Add the sugar and run the mixer until is well incorporated. Last add the cocoa, butter, salt, cardamom powder and ginger powder. Let the machine run again to combine well. Set aside.
- Preheat oven to 350 degree for 20 minute.
- Take a small 2 inch sized ball and flatten it. The sides of the dough should be thinner than the center. Add a large heaping tablespoon in the middle and bring the sides to the middle and close the stuffing well. Flatten the dough lightly and make any design, indentation with a stamp, use a fork or tongs. Pierce couple of holes in the cookie with a toothopick
- If you want it golden brown, brush the top with egg wash, whipping cream or sprinkle with some sugar.
- Transfer the cookie immediately on to a baking pan and bake for 20 minutes.
- Take it out and let cool on a cooling rack.
- These stay good on the counter top for up to a week.
Holiday Cookie Exchange 2016
My Kitchen Love