Zutaten für Persian Cookies
- Brown Sugar
- Egg
- Shortening
- Vanilla
- 2 ½ cups all-purpose flour
- Quick Oats
- 1 teaspoon baking soda
- Salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
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Zubereitung von Persian Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter (or ½ cup butter + ½ cup shortening/coconut oil) and ¾ cup granulated sugar until light and fluffy.
- Add 2 large eggs and 1 teaspoon vanilla extract; mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground cardamom, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
58g
Fat
9g
Carbs
7g
