Nane Shirini (Persian Sugar Cookies)




Introduction: Nane Shirini (Persian Sugar Cookies)

One of my favorite snacks is also one of the easiest to make. It is basically like a shortbread cookie.

First thing you want to do is to assemble the ingredients.

The second is preheat the oven to 235 degrees Fahrenheit.

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Step 1: Ingredients

2 cups flour

1 tsp. baking powder

1 cup granulated sugar

2 egg yolks

1 cup shortening

1 tsp. almond extract

1 tsp. vanilla extract

1 tsp. lemon extract

Now as for the 2 cups of flour you may actually want to use just a bit less than 2 cups otherwise the cookies will be harder to form and it's possible that not all of the flour will mix properly.

Make sure you are using baking Powder not baking Soda.

If your not sure how to separate yolks from whites in your eggs there are several ways. One easy way is to use a large slotted spoon. Crack the egg dump the messy bits into the spoon and hold over the sink. Next use a teaspoon to carefully slide up under the yolk (you don't want to pop the bugger). Turn the spoon slightly so that the edge carries the weight of the whites and like a very dull knife it will slowly cut through and you can drain off the clear bits leaving the yolk in whole.  Mind you after a few attempts you'll have worked out some method that works for you.

Step 2: Preparing the Dry Ingredients

At this point  or before verify that you have set the oven to a measly 235 degrees Fahrenheit.

Sift together 2 cups flour and 1 tsp. baking powder in a small mixing bowl.

Easy enough yeah?  Now the wet ingredients!

Step 3: Preparing the Wet Ingredients

Okay, so the first thing you want to do here is soften the shortening. If you place your shortening in a microwave safe mixing bowl and heat for about 10-15 seconds it might be enough. It will mostly liquefy but you don't need all of it to be soup. Then stir it up a bit to help it soften evenly and then slowly add in the sugar while stirring it all together. It should come to a nice clumpy consistency.

Next simply blend in 2 egg yolks, vanilla, almond, and lemon extracts. Mix wet ingredients well.

Step 4: Making and Baking the Dough

Slowly add your dry ingredients ( I do mean slowly) and blend with the nice yellow paste you made.  This is when you get to decide to cut back on the flour (mix) if it is too much.  but keep in mind that these are intended to be crumbly and crisp not soft and gooey.

After you have made a nice even blend start making them into balls I recommend not much larger than a tablespoon. I started by making one massive ball and breaking off bits as I went.

You will not need a greased baking sheet these little guys have a lot of shortening in them and will sweat some out making the sheet quite greased enough.  Bake them at 235 degrees Fahrenheit for about 20 minutes. They wont really change color much and if they do it will be more white so after 20 pull them out and let them cool completely. They will be far too soft to remove from the sheet until they are cooled through.

You did it, the end, congratulations.

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    9 years ago on Introduction

    I have made shortbread cookies before but I did use a different recipe. Maybe I'll try this next time. :)