Koloocheh (Persian Cookie) Recipe Featured


  • 3 1/2 Cups All Purpose Flour

  • 1 Cup All Purpose Flour

  • 1 Cup Sugar

  • 1/8 Tsp Baking Powder

  • 1/8 Tsp Baking Sod

  • 2/3 Cup Unsalted Butter

  • 1/4 Cup Unsalted Butter

  • 2 Tbsp Vegetable Oil

  • 1 1/2 Tbsp Vegetable Oil

  • 1/4 Tsp Saffron

  • 1/8 Tsp Vanilla

  • 1/4 Tsp Ground Cardamom

  • 2 Tsp Ground Cinnamon

  • 1 Medium Egg


1- Soak saffron in 2 tbsp boiling water for half an hour.
1- In a large bowl, Combine 3 1/2 cups of all purpose flour, baking powder, baking soda, 2/3 cup of unsalted butter, 2 tbsp vegetable oil, and 1/2 tsp of the soaked saffron, stir well.
2- Add 3/4 cup of boiled water gradually and knead thoroughly.
3- Knead for few minutes.
4- Cover the bowl with a plastic wrap of a lid and allow to rest for 20 minutes.
5- Combine 1/4 cup of unsalted butter, 1 1/2 tbsp vegetable oil, and sugar in a large bowl. Stir thoroughly until well mixed.
6- Add vanilla, ground cardamom and ground cinnamon to a cup of all purpose flour, and stir well.
7- Add the mixture to the sugar bowl, and mix thoroughly until well combined.
8- Take a fist full of the batter/dough, flatten to a round.
9- Place a tbsp of the filling on the batter, roll the batter around the filling, press the edges to seal and flatten to a patty shape.
10- Place the koloocheh onto a well floured baking pan.
11- Dip a cookie stamp of your choice into a flour and press on top of koloocheh to see the imprint clearly.
12- Beat an egg yolk with the remaining of the soaked saffron.
13- Brush koloocheh's surface with the beaten egg mixture.
14- Preheat the oven to 400º F (204º C), bake the koloocheh's for 25 minutes or until golden.




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