Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped pistachios
- 1/2 cup pashmak (Persian cotton candy)
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped pistachios and pashmak until evenly distributed.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 95mg
Total carbohydrates: 26g
Dietary fiber: 1g
Total sugars: 15g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- Almonds or walnuts can be used instead of pistachios.
- If pashmak is not available, you can substitute it with finely chopped cotton candy or omit it altogether.
Variations:
- Add 1 tsp of ground cardamom to the dough for a Middle Eastern twist.
- Drizzle melted white chocolate over the cooled cookies for added sweetness.
- Roll the dough into balls and flatten slightly for a different shape.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the dough, as this can result in tough cookies.
- If the dough is too sticky, refrigerate it for 10-15 minutes before scooping onto the baking sheets.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies have become stale, you can reheat them in the oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with extra chopped pistachios and pashmak for a festive touch.
Garnishes:
Extra chopped pistachios and pashmak
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt with honey and granola
Troubleshooting advice:
- If the cookies are spreading too much during baking, refrigerate the dough for 10-15 minutes before baking.
- If the cookies are too dry, reduce the baking time by a minute or two.
Food safety advice:
- Make sure to use clean hands and equipment when preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
Pashmak is a traditional Persian candy that is made by heating sugar and spinning it into fine threads. It is often used as a topping for desserts and is similar to cotton candy.
Flavor profiles:
These cookies have a buttery, nutty flavor with a hint of sweetness from the pashmak.
Serving suggestions:
Serve these cookies as a sweet treat for afternoon tea or as a dessert after a Middle Eastern-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian