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–+ servings
Persian Love Cookies

Persian Love Cookies: Irresistibly Floral Shortbread Treats

Discover the enchanting flavors of Persian Love Cookies, a delightful blend of cardamom and rose, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: Persian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and a tender texture; use room temperature butter for optimal mixing.
  • ½ cup Confectioner's Sugar Sweetens the cookies and creates a light, melt-in-the-mouth texture; can be swapped with granulated sugar, but texture will differ.
  • 1 Lemon Zest Adds a citrusy brightness; use freshly grated for best results.
  • ¼-½ teaspoon Rose Water Infuses a floral essence; use sparingly.
  • ½ teaspoon Vanilla Extract Enhances overall flavor; pure vanilla recommended.
  • 2 ¼ cups All-Purpose Flour Provides structure; can substitute with gluten-free blend.
  • ¼ teaspoon Fine Sea Salt Balances sweetness.
  • ½ teaspoon Cardamom A key flavor in Persian desserts.
  • ½ cup Chopped Pistachios Adds crunch and nutty flavor; can substitute with almonds.
For the Decoration
  • 1 cup White Chocolate Chips/Wafers For dipping; dark chocolate can be used for a richer flavor.
  • Chopped Pistachios & Dried Rose Petals For garnish, enhancing visual appeal.

Equipment

  • stand mixer
  • Cookie cutters
  • Baking sheets
  • Parchment Paper
  • Cling film

Method
 

Making the Cookies
  1. In a stand mixer, cream softened butter, lemon zest, and confectioner's sugar until smooth and fluffy. Then, mix in the vanilla extract and rose water gently.
  2. Slowly add in the all-purpose flour, fine sea salt, cardamom, and chopped pistachios. Mix just until combined.
  3. Shape the dough into a disc, wrap it in cling film, and chill in the refrigerator for 30 minutes.
  4. Roll out the chilled dough to about ¼ inch thickness on a floured surface. Use cookie cutters to cut into desired shapes.
  5. Refrigerate the cut cookies for an additional 30 to 45 minutes.
  6. Preheat your oven to 350°F (175°C). Bake the cookies for 15-20 minutes until the edges are lightly golden.
  7. Melt the white chocolate until smooth. Dip the cooled cookies into the chocolate and sprinkle chopped pistachios and dried rose petals on top.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough and cookies is essential for maintaining their shape during baking. Feel free to personalize with different nuts or chocolates.

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