Koloocheh is one of the traditional and delicious Iranian sweets, a homemade cookie with nuts. Many people enjoy their tea with Koloocheh as it has many benefits due to the presence of nuts. Because of the deliciousness of traditional homemade cookies, they are baked in all parts of the country, especially in the northern cities. In this article from Cooking County, we teach you how to make delicious homemade cookies for your loved ones.
If you are a fan of Persian sweets, do not miss:
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Ingredients of koloocheh
In order to make the tasty Persian cookies, you need to prepare the dough as well as the fillings.
Ingredients for the dough
| Ingredient | Quantity |
|---|---|
| Flour | 350 gr |
| Butter | 70 gr |
| Egg | one |
| Lukewarm milk | ½ cup |
| Salt | ½ teaspoon |
| Sugar | 3 tablespoons |
| Yeast dough | 1 tablespoon |
Ingredients for filling
| Ingredient | Quantity |
|---|---|
| Flour | 120 gr |
| Sugar | 200 gr |
| Oil | 20 gr |
| Butter | 10 gr |
| Ground walnuts | 30 gr |
| Cinnamon powder | 1 tablespoon |
| Cardamom powder | ½ teaspoon |
| Vanilla | ½ teaspoon |
| Nutmeg | ¼ teaspoon |
How to make Persian cookies
Step One
To make Koloocheh, mix the yeast with 1 spoon of sugar and lukewarm milk in a large glass. Then cover the lid of the glass, and set it aside for 10 minutes until the yeast activates.
Step Two
Take a bowl, and add the egg, remaining sugar, and butter to it. Mix them until the ingredients are combined. Next, add the yeast dough to the bowl.
Step Three
Mix the yeast with the ingredients, then combine the flour and salt, and sift the ingredients in a controlled way until a very soft and delicate dough is formed that does not stick to the hands.
Step Four
When the dough no longer sticks to the hands, stop adding flour. Transfer the dough to a floured work surface and knead for 10 minutes. Then grease a large bowl generously with oil.
Step Five
At this stage, knead the dough, and place it in a bowl. Then cover it with cellophane, and leave it in the room temperature for 1 hour to 1 hour and 30 minutes until the dough rests and doubles in size.
Step Six
In the meantime, you should prepare the filling. For this purpose, sift the flour, and pour it into a suitable pan. Then put the pan on heat and roast for 5 minutes until the rawness of the flour is removed.
Step Seven
After you have sifted the raw flour, add the butter to the pan and stir well until the ingredients are completely mixed. Now add sugar to the pan.
Step Eight
Mix the sugar well with the ingredients, then add the cinnamon, cardamom powder, nutmeg, and vanilla to the pan and remix the ingredients. Now, add the walnut kernels, and remove the pan from the heat.
Step Nine
Turn on the oven at a temperature of 200 degrees Celsius until it is entirely heated. Then, after resting, transfer the dough to the work surface, and knead it a little. Divide the dough into 90-100 gram round pieces.
Step Ten
Now, put some fillings in each piece and cover it. Then, cover the oven tray with oil paper and put the prepared dough in the oven.
Step Eleven
At this stage, seal the dough with a stamp to shape it. Now, combine a brewed saffron with 1 egg yolk and 1 tablespoon of milk, and then brush it on Koloocheh.
Step Twelve
If you want, sprinkle some sesame or purslane seeds on the cookies. Next, make holes in the cookies so they don’t puff up too much. We put the tray in the oven for 10 to 15 minutes to bake the Koloocheh.
How to Serve Koloocheh?
After about 15 minutes, take the cookies out of the oven, and let them cool down. In the end, Put the cookies in a dish, serve them with tea and enjoy!
Do not forget to make this recipe and share it with us. Please do not hesitate to ask if you have any related questions about the Koloocheh recipe.
FAQs About Koloocheh
- How much time does Koloocheh need to get ready?
Cookies need around 3 to 4 hours to get ready.
- Can I remove walnuts from the filling ingredients?
Yes, you can add any nuts you desire.
Koloocheh; Delicious Persian Cookie
Course: DessertCuisine: PersianDifficulty: Medium4
servings3
hours15
minutes400
kcalDough Ingredients
350 gr flour
70 gr butter
1 egg
½ cup lukewarm milk
½ teaspoon salt
3 tablespoons sugar
1 tablespoon yeast dough
- FILLING INGREDIENTS
120 gr flour
200 gr sugar
20 gr oil
10 gr butter
30 gr ground walnuts
1 tablespoon cinnamon powder
½ teaspoon cardamom powder
½ teaspoon vanilla
¼ teaspoon nutmeg
Directions
- To make Koloocheh, mix the yeast with 1 spoon of sugar and lukewarm milk in a large glass, then cover the lid of the glass and set it aside for 10 minutes until the yeast activates.
- Take a bowl, and add the egg, remaining sugar, and butter to it. Mix them until the ingredients are combined. Next, add the yeast dough to the bowl.
- Mix the yeast with the ingredients, then combine the flour and salt, and sift the ingredients in a controlled way until a very soft and delicate dough is formed that does not stick to the hands.
- When the dough no longer sticks to the hands, stop adding flour. Transfer the dough to a floured work surface and knead for 10 minutes. Then grease a large bowl generously with oil.
- At this stage, knead the dough and place it in a bowl, then cover it with cellophane and leave it in the environment for 1 hour to 1 hour and 30 minutes until the dough rests and doubles in size.
- In the meantime, we make the filling. For this purpose, we sift the flour and pour it into a suitable pan, then put the pan on heat and roast for 5 minutes until the rawness of the flour is removed.
- After you have sifted the raw flour, add the butter to the pan and liquid oil and mix well until the ingredients are mixed well. Now we add sugar to the pan.
- Mix the sugar well with the ingredients, then add the cinnamon, cardamom powder, nutmeg, and vanilla to the pan and remix the ingredients. Now, add the walnut kernels and remove the pan from the heat.
- Turn on the oven at a temperature of 200 degrees Celsius until it is entirely heated. Then, after resting, transfer the dough to the work surface and knead it a little. Turn the dough into 90-100 gram limes.
- Now, put some filling ingredients in the dough and cover it. Then, cover the oven tray with oil paper and put the prepared dough in the oven.
- At this stage, seal the dough with a stamp to shape it. Now, combine a brewed saffron with 1 egg yolk and 1 tablespoon of milk, and then brush it on Koloocheh.
- If you want, sprinkle some sesame or purslane seeds on the cookies. Next, make holes in the cookies so they don’t puff up too much. We put the tray in the oven for 10 to 15 minutes to bake the Koloocheh.
- Then, take the cookies out of the oven and let them cool down. In the end, Put the cookies in a dish, serve them with tea and enjoy it.
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I just tried your recipe for Koloocheh. They turned out beautifully. Can I freeze them. I would like to take some as a gift for a friend in about a week from now.
Hi dear Shan,
Thank you for your feedback. I’m so happy you enjoyed the recipe.
Yes, you can pack Koloocheh and freeze it, and It won’t lose its quality. Warm it before serving to look fresh.