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Persian dessert recipes aren’t like a typical chocolate chip cookie recipe, but that doesn’t mean they aren’t as good. They include a number of unusual ingredients, at least in terms of the American palate. Rosewater is an often used ingredient because it has a fresh and sweet taste. They also use a large number of pistachio nuts and even cardamom seasoning. Take a look at some of the following examples.

Fereni Recipe

2/3 cup of cornstarch
2 cups whole milk
6 cardamom seeds
cup of ground almonds
Dash of rosewater
cup of slivered almonds, toasted or blanched
cup of sugar

Mix together the cornstarch and 1 cup of water until dissolved. Pour the other cup of milk into a saucepan and heat until boiling. Add the mixture to the pot and stir rapidly. Once the mixture is well combined, add the dash of rosewater, ground almonds and cardamom seeds. Continue mixing over heat for another minute. Drain the mixture to remove any chunks. Add to bowls with a handful of slivered almonds and serve.

Baagh-lava Recipe

2 cups flour
cup whole milk
2 egg yolks
cup rosewater
2 tablespoons oil
teaspoon baking powder
1 tablespoon cardamom
1 cups white sugar
1 cup confectioners sugar
2 cups ground almonds

Mix together the oil, egg yolks, baking powder and milk. Once everything is combined, slowly incorporate the flour. Place the dough in a bag and let it sit in a cool place for several hours. Mix together the ground almonds with the confectioners sugar and cardamom powder. Divide the dough into several pieces, making small balls of each piece. Lay a ball of dough on a floured surface and roll it out until it’s as thin as possible. Spread a small amount of almond paste on top of the dough and dot with the rosewater. Repeat with the remaining pieces of dough. Place in a 300 degree oven. In a small saucepan bring together the white sugar, hot water and the remaining rosewater. Bring the mixture to a boil and then turn down the burner to low. Remove the dough from the oven after 35-40 minutes and let cool. Brush the top of the baked dough with the rosewater mixture every few minutes and serve.

Find out even more Persian dessert recipes:

Lastly, no look at Persian desserts would be complete without a recipe for baklava. This traditional Iranian/Persian dessert is served for special holidays, but also as a typical dessert throughout the week.


1 package frozen phyllo dough
1 pound chopped pistachio nuts
1 cup melted butter
1 teaspoon cinnamon
1 cup water
1 cup sugar
2 teaspoons vanilla
cup honey

Set the oven to 350 degrees and grease a 9X13 inch baking pan. Combine the nuts and cinnamon in a small bowl. Then place the phyllo dough underneath a dampened towel. Set two pieces of the dough in the bottom of the baking sheet and brush the top with melted butter. Continue until there are 16 layers of dough in the pan. Add a sprinkling of nuts and cover with two more sheets of phyllo. Place more of the nuts on top of that, then another layer of phyllo and butter. Continue until you reach the top of the pan. Cut across the top of the pan in one direction and then in the opposite direction, making a diamond pattern. Bake for 50 minutes. Bring together the sugar and water in a small saucepan until the sugar dissolves. Then add the honey and the vanilla and cook for 15-20 minutes. Pour the sauce over the baklava when it comes out of the oven and let cool before serving.