Nane Shirini
Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.
Yield
18 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
butter
room temperature |
|
| 1 | cup |
granulated sugar replacement
|
* |
| 2 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 552 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
butter
room temperature |
|
| 237 | ml |
granulated sugar replacement
|
* |
| 2 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
lemon extract
|
*
|
| 237 | ml |
walnuts
chopped, optional |
|
Directions
Preheat oven to 325℉ (160℃).
In large bowl, sift together flour and baking powder.
In separate bowl, cream butter and sugar. Add egg yolks and extracts.
Gradually add flour mixture and mix until blended. Add nuts if using.
With hands, roll dough into balls about the size of large walnuts.
Coat cookie sheets with vegetable oil spray and set on cookie sheets 1 inch apart.
Bake in preheated oven 20 minutes or until just beginning to brown.
Remove from oven and cool on wire rack.
Variations: Push your thumb into the cookie before baking and add an almond, ¼ teaspoon jam or marmalade, M?&?M candies, colored cinnamon sugar or other baking accents of your choice.
