Sorry everyone. I meant to post these as a little bit of Ayyam'i'Ha from our home to yours, but it didn't happen in time! The great thing about these three cookies is that they can all be made ahead and actually taste better if they've sat for a week.
Haji Badam (Persian Almond and Cardamom)
These are very fragrant and perfect for with a cup of tea or coffee.
½ C v fine almond flour (use a blender or food processor)
½ C cake flour
1/3 C caster sugar (sometimes called berry sugar in the US; again, it's very fine)
1/8 t bp
1/8 t salt
1 t almond extract
¼ t ground cardamom (I smash ours in a mortar and pestal)
1 egg
This makes a very thick dough. Form it into tiny, marble sized balls. In order to keep the dough from sticking to your hands, you need to keep them wet. Some people use rosewater, but I used plain water with a few drops of almond essence in it.
Bake 350 for 15 minutes, until barely browned. These need to sit for a few days for the flavour to mellow and the cookie to soften slightly.
Simon's Great Great Aunt Cris Malone's Shortbread
(from a 19th century Edinburgh bakery where she worked)
The secret to perfect shortbread is in the use of real butter, fine flour, fine sugar, and letting it sit for at least two weeks. Dang.
2 C cake flour, with 2 T removed and replaced with 2 T cornstarch or rice flour
1 C + 2 T butter
½ C superfine (berry or caster) sugar
Roll out with plenty of flour and cut (I usually do 2" rounds). Bake 350 for 8-10 minutes, until the bottom is barely golden brown.
Pepernoten (Dutch Spice Cookies)
This recipe makes a lot of cookies! Which is great because I can eat them by the dozen. No kidding.
3 1/4 C all purpose flour
1 C butter
3/4 C br sugar
pinch salt
1 t baking powder
4 T milk
2 t cloves
2 t cinnamon
2 t ginger
1 t nutmeg
Mix and chill for 1 hour. Roll out and cut (we use small stars). Bake 350 for 8-10 minutes.
I hope you enjoy these!
Yay! Thank you :D
Posted by: Sarah | 08 March 2008 at 00:29
cannot wait to try making all of these!
Posted by: amy | 08 March 2008 at 06:54
how can we download the finished product?
Posted by: Dad | 08 March 2008 at 14:57
these sound scrumptious, especially Haji Badam. thanks for sharing!
Posted by: angelique | 08 March 2008 at 18:22
Hoorah, recipes! Idiotic question I suppose but with the shortbread cookies - leave them to mellow for a week or two in a fridge? Or just on a shelf?
Posted by: Susan | 08 March 2008 at 21:05
Hi Susan. I leave all the cookies in tins on the shelf. I store them seperately, though, as they share the flavour...
Posted by: luckybeans | 09 March 2008 at 05:30
Hi! Sorry I am not familiar with spoon measurements (I am French..) and was wondering if "t" meant tablespoon or teaspoon in the Haji Badam recipe? Thank you.
Posted by: Benedicte | 03 July 2008 at 08:01