KOLOOCHEH (PERSIAN PURIM COOKIES)
This is a dairy version of the cookies my fiance's grandma would prepare for Purim (a Jewish holiday in the spring). The crisp shortbread dough encases a sweet filling made of walnuts and rose water. Easy to make, and delicious! Note: the original recipe is parve and uses oil in place of butter. I have never made cookies without butter or margarine and was scared to try it without knowing the proper proportions. If you know how to do it, please let me know! :)
Provided by Sephardi Kitchen
Categories Dessert
Time 50m
Yield 15-20 cookies
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the butter and sugar together (or use a fork) until creamy. Stir in 1 tbs water with the vanilla and salt until well combined.
- Mix in 1-1 1/2 c flour until combined (the texture should be crumbly). Then knead in the remaining flour until the dough pulls away from the bowl and becomes stiffer/no longer crumbly.
- Preheat oven to 350°F.
- In a blender or food processor, combine walnuts, sugar, rosewater and salt until a slightly chunky paste forms.
- Pinch off a walnut-sized piece of dough and flatten it in your palm. It should be approximately 2.5-3 inches in diameter.
- Add a small amount of filling (about 1/2 tsp) to the center of the dough. Pinch it shut, then pat to make a round cookie.
- Place in a greased/floured cookie sheet or pan, repeat until all the dough is used up.
- Bake 15-25 minutes, or until the bottoms of the cookies are golden brown and the tops are lightly browned and no longer soft (and the house will smell delicious!).
- Remove from the baking sheet and cool on a wire rack.
- Enjoy!
Nutrition Facts : Calories 235.2, Fat 16.2, SaturatedFat 8.2, Cholesterol 32.5, Sodium 224.9, Carbohydrate 20.5, Fiber 0.8, Sugar 7.2, Protein 2.7
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