Koloocheh Persian Purim Cookies
Delight in the rich flavors of Koloocheh Persian Purim Cookies, a traditional pastry with a tender, buttery exterior that encases a fragrant filling of sweet Medjool dates, crunchy walnuts, and warm cinnamon. Infused with a hint of cardamom for a uniquely Persian twist, these cookies are perfect for Purim festivities or as an everyday indulgence with tea or coffee. Handcrafted with simple pantry staples like flour, butter, and milk, Koloocheh features intricately patterned tops and optional sesame seed garnish, adding both visual allure and nutty flavor. With their perfect balance of sweetness and spice, these melt-in-your-mouth treasures will transport you straight to the heart of Persian culinary tradition.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 0.75 cup Powdered sugar
- 1 large Egg
- 4 tablespoons Milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cardamom
- 1 cup Medjool dates (pitted)
- 0.5 cup Walnuts
- 1 teaspoon Cinnamon
- 1 teaspoon Vegetable oil
- 2 tablespoons Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, powdered sugar, salt, and ground cardamom. Whisk to evenly distribute the dry ingredients.
Cut the unsalted butter into small cubes and add it to the bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the egg, milk, and vanilla extract together. Gradually add this wet mixture to the dry ingredients, mixing until a soft dough forms. Do not overwork the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the filling. In a food processor, combine the pitted dates, walnuts, cinnamon, and vegetable oil. Pulse until a cohesive, paste-like mixture forms. Set aside.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and divide it into 16 equal portions. Roll each portion into a small ball.
Flatten each ball of dough into a disc about 3 inches in diameter. Place 1 to 1.5 teaspoons of the filling in the center of each disc. Wrap the edges of the dough around the filling, pinching to seal, and gently shape into a round cookie.
Place the filled cookies seam side down on the prepared baking sheet. Use a fork or cookie mold to create patterns on the tops of the cookies, if desired.
Optional: Lightly brush the tops of the cookies with water and sprinkle with sesame seeds for added texture and flavor.
Bake the cookies in the preheated oven for 18-20 minutes, or until the bottoms are lightly golden. Avoid overbaking to maintain the tenderness of the dough.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy Koloocheh with a cup of tea or coffee for a delightful treat!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 16.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
