Nane Shirini(Persian Cookies)
Nane Shirini are fragrant Persian cookies infused with vanilla, almond, and lemon extracts. Their delicate, melt-in-your-mouth texture makes them perfect for tea time or special occasions. Soft, aromatic, and subtly sweet, these cookies appeal to those who enjoy flavorful, melt-in-your-mouth treats.
Ingredients
Instructions
- Mix all ingredients together to form a dough.
- Roll the dough into small balls and flatten them with a teaspoon.
- Place the flattened cookies on an ungreased cookie sheet.
- Bake in a slow oven at 250° to 300°F for 19 to 20 minutes.
- Optional: brush the tops with egg white after flattening.
Tips & Substitutions
For a more flavorful dough, consider adding a pinch of ground cardamom or cinnamon to the mix. If you don’t have peanut oil, canola or vegetable oil can be used as a substitute. Ensure your baking powder is fresh for the best rise. It's helpful to chill the dough for about 30 minutes before rolling, making it easier to handle.
Serving Suggestions
These Nane Shirini cookies are delightful on their own but can be served alongside a cup of tea or coffee for a cozy treat. They pair beautifully with a light Carrot And Pea Salad for a refreshing contrast. Consider stacking them on a platter for a lovely presentation during gatherings or as part of a dessert table.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies in a single layer and then transfer them to a freezer-safe bag. To enjoy, simply thaw at room temperature or warm them briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Nane Shirini(Persian Cookies) contains roughly 138 calories, with 1g protein, 6g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain a lighter texture, consider mixing half whole wheat and half all-purpose flour. This provides a healthier twist while keeping the cookies enjoyable.
What can I do if the dough is too sticky?
If the dough is sticky, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, you can chill the dough in the refrigerator for about 30 minutes, which will also help reduce stickiness and make it easier to roll.
How do I know when the cookies are done baking?
The cookies are done when they have a light golden color on the edges and are slightly firm to the touch. Since they bake at a low temperature, they won't brown as much as standard cookies. Keep an eye on them towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).