Yield: Yields about 18 cookies
These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The key to getting the cookies to keep their shape is to refrigerate them until firm after filling and shaping. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of white flour.
Reprinted with permission from The New Persian Kitchen by Louisa Shafia, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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This recipe is wonderful. The texture of the biscuit is perfect have decided to use the biscuit recipe for greek shortbread as well. The filling I added lemon zest and was divine.Instructions suggested below in all honest are exhaustively detailed. Sometimes a little common sense and plain old love into what your doing goes a long way.
A good recipe generally. Some of the instructions could be more clear and ordered. Such as the 1/2 and 1/3 sugar. You have to go all the way through the recipe to find out what the rest of the sugar is for; likewise with the walnuts.I find her instructions for forming the cookies lacking. Better to form the pastry into a thick rectangle instead of a disc. After chilling cut that into 18 pieces; each of which I split into two. Make a flat disc out of each and a deep thumb print into each, put a whole tspn of filling into one print and put the other half upside down over, seal the edges gently and then form it into a "puck" shape in the loop formed by thumb and forefinger of one hand. Then place on sheet. Chill again and then use a cookie stamp or something to make patterns on top.Also, although I didn't do it this first time, I would consider an egg wash to make them nice and shiny.
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