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Sprinkle some spice around the kitchen and have a go at baking these carefree cookies from the kitchens of
chrismukkah
I thought I would try something different, so, here you go folks!
Persian Saffron Cookies
Saffron gives these cookies their amazing aroma and color.
Recipe by Family Spice
http://familyspice.com/recipes/reci.....?recipe_id=200
Ingredients:
1/2 tsp saffron, ground (used Spanish saffron)
~ If you dont have this or cant afford, use 1/2 teaspoon of tumeric !
½ teaspoon cardamom (optional – the original recipe doesnt call for it)
BUT, since I really didnt have the cardamom...used...
1 tsp cinnamon
½ teaspoon ground cloves
Then:
2 tsp hot water
1 cup butter, unsalted, melted
1 tsp vanilla extract
1 3/4 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt (didnt call for either ingredient, but, it is a cookie after all)
4 eggs, large (skipped these- as in, I didnt add these in at all- and quite frankly, it didnt taste any different - if you REALLY want to add these in, MAYBE two eggs at most if you want to add body / use as a 'binder')
2 cup raisins (or currants, optional)
1 cup pomegranate molasses (or enough to coat raisins, optional)
2 2/3 cup all-purpose flour
[/]Instructions:[/b]
1. Preheat oven to 350ºF.
2. In a small bowl combine:
1/2 tsp saffron , ground
2 tsp hot water
Let that soak for a few minutes in a small bowl so that the saffron dye comes out!
3. In a large bowl whisk together:
1 cup butter, unsalted , melted
1 tsp vanilla extract
1 3/4 cup granulated sugar
4. Whisk in one at a time:
4 eggs, large (skipped, but you can add)
5. Stir in the saffron mixture and:
2 cup raisins (or currants- what I also did was soak them in the pomegranate molasses and a bit of warm water to plump them up a bit...then drained them when it was time to add into the batter.
6. Fold into the batter until a soft dough forms with the 2 2/3 cup all-purpose flour...(whats more, you want to make sure that you whisked the flour before hand if you added in the baking powder and salt)
If you skipped the eggs as I did, the only thing you might want to add is maybe 1 to 2 tablespoons warm water to the mix - only because I found that it was a bit too floury.
7. Drop teaspoonfuls of batter, spaced 2-inches apart, onto a baking sheet lined with parchment paper or silicone baking mat. I would also recommend that you dont make these into balls - I did that on the first batch, I really didnt like the shape when they cooked out :3
Rather, you should flatten them with your paws or use a pastry roller with a sheet of non-stick parchment paper and maybe a cookie cutter if you like to make your cookies a bit "neater" in shape / appearance.
8. Bake until slightly golden, 10-15 minutes on a cookie sheet, preferably with parchment paper on it.
9. Allow cookies to cool for 5 minutes on the baking sheet.
10. Let cookies cool completely on a cooling rack.
Enjoy :B
Tasting notes: Really interesting, and the cinnamon & ground cloves lend a good bit of spice while the currants give their own sweetness. Whats more, you really only NEED a teaspoon of cinnamon and that 1/2 teaspoon of ground cloves- any more than that and the spices will overpower the cookies!
Still not sure on the eggs, (as to whether I should have added or not) - maybe the next time I make these, I'll have to remember to add the eggs and see what happens :B
Anyways, enjoy!
Updated side note:
Another nice touch would be is to: roll the dough into a log -then chill the log for maybe 10-15 minutes (covered) and while its chilling in the fridge, get some unshelled pistachios (about 1/2 cup or more if you like more), crush those in a ziploc bag, and then...
Sprinkle the pistachios all over the parchment paper, right on the cookie sheet - then roll the log right over the pistachios - and then all you have to do is cut the log into thin slices with the pistachio crust, and bake :B
Allergy warning – recipe contains dairy & egg products
Sprinkle some spice around the kitchen and have a go at baking these carefree cookies from the kitchens of
chrismukkah******************************I thought I would try something different, so, here you go folks!
Persian Saffron Cookies
Saffron gives these cookies their amazing aroma and color.
Recipe by Family Spice
http://familyspice.com/recipes/reci.....?recipe_id=200
Ingredients:
1/2 tsp saffron, ground (used Spanish saffron)
~ If you dont have this or cant afford, use 1/2 teaspoon of tumeric !
½ teaspoon cardamom (optional – the original recipe doesnt call for it)
BUT, since I really didnt have the cardamom...used...
1 tsp cinnamon
½ teaspoon ground cloves
Then:
2 tsp hot water
1 cup butter, unsalted, melted
1 tsp vanilla extract
1 3/4 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt (didnt call for either ingredient, but, it is a cookie after all)
4 eggs, large (skipped these- as in, I didnt add these in at all- and quite frankly, it didnt taste any different - if you REALLY want to add these in, MAYBE two eggs at most if you want to add body / use as a 'binder')
2 cup raisins (or currants, optional)
1 cup pomegranate molasses (or enough to coat raisins, optional)
2 2/3 cup all-purpose flour
[/]Instructions:[/b]
1. Preheat oven to 350ºF.
2. In a small bowl combine:
1/2 tsp saffron , ground
2 tsp hot water
Let that soak for a few minutes in a small bowl so that the saffron dye comes out!
3. In a large bowl whisk together:
1 cup butter, unsalted , melted
1 tsp vanilla extract
1 3/4 cup granulated sugar
4. Whisk in one at a time:
4 eggs, large (skipped, but you can add)
5. Stir in the saffron mixture and:
2 cup raisins (or currants- what I also did was soak them in the pomegranate molasses and a bit of warm water to plump them up a bit...then drained them when it was time to add into the batter.
6. Fold into the batter until a soft dough forms with the 2 2/3 cup all-purpose flour...(whats more, you want to make sure that you whisked the flour before hand if you added in the baking powder and salt)
If you skipped the eggs as I did, the only thing you might want to add is maybe 1 to 2 tablespoons warm water to the mix - only because I found that it was a bit too floury.
7. Drop teaspoonfuls of batter, spaced 2-inches apart, onto a baking sheet lined with parchment paper or silicone baking mat. I would also recommend that you dont make these into balls - I did that on the first batch, I really didnt like the shape when they cooked out :3
Rather, you should flatten them with your paws or use a pastry roller with a sheet of non-stick parchment paper and maybe a cookie cutter if you like to make your cookies a bit "neater" in shape / appearance.
8. Bake until slightly golden, 10-15 minutes on a cookie sheet, preferably with parchment paper on it.
9. Allow cookies to cool for 5 minutes on the baking sheet.
10. Let cookies cool completely on a cooling rack.
Enjoy :B
Tasting notes: Really interesting, and the cinnamon & ground cloves lend a good bit of spice while the currants give their own sweetness. Whats more, you really only NEED a teaspoon of cinnamon and that 1/2 teaspoon of ground cloves- any more than that and the spices will overpower the cookies!
Still not sure on the eggs, (as to whether I should have added or not) - maybe the next time I make these, I'll have to remember to add the eggs and see what happens :B
Anyways, enjoy!
Updated side note:
Another nice touch would be is to: roll the dough into a log -then chill the log for maybe 10-15 minutes (covered) and while its chilling in the fridge, get some unshelled pistachios (about 1/2 cup or more if you like more), crush those in a ziploc bag, and then...
Sprinkle the pistachios all over the parchment paper, right on the cookie sheet - then roll the log right over the pistachios - and then all you have to do is cut the log into thin slices with the pistachio crust, and bake :B
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 271.1 kB
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