Koloocheh Recipe - Persian Cookie - Homeschool Companion

Koloocheh is a traditional Persian cookie often made for holidays. The outside of the cookie is flaky and the inside is filled with various ingredients but almost always includes sugar, cinnamon and cardamon. After the cookie is formed, it is stamped with a design making them truly festive. They are not too sweet, similar to a scone, and are beautiful, delicious and fun to make. When you make yours, you might want to add chopped nuts, figs or coconut. We liked our Koloocheh Recipe without the additional of extra fruit or nuts.

Ingredients for the Koloocheh Recipe – Makes 6 (4 inches) cookies

Saffron

1/4 teaspoon saffron (used in dough and filling)*
2 tablespoons boiling water

Dough

3 1/2 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
2/3 cup butter, room temp
2 tablespoons vegetable oil
1 teaspoon steeped saffron
3/4 cup boiling water

Filling

1/2 cup all-purpose flour
2 tablespoons butter, room temp
2 teaspoons vegetable oil
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cardamon
1 teaspoons ground cinnamon

Egg Wash

1 egg yolk
remaining steeped saffron

Equipment for Koloocheh Recipe

stamp
parchment paper
pastry blender (optional)
toothpick
pastry brush

*Although saffron is a lovely spice, it is very expensive. It has a very delicate flavor and no real substitute. If you do not wish to purchase the saffron, just leave it out. It mostly adds color in this cookie.

Directions for Koloocheh Recipe

Place the saffron in 2 tablespoons of boiling water. Cover. Allow to steep for half an hour. Strain liquid before using and discard the saffron.

Cover a cookie sheet with parchment paper.

In a large bowl mix 3 1/2 cups flour, baking powder, and baking soda together.

Make a well in the center of the dry ingredients. Add 2/3 cups butter, 2 tablespoons oil, and 1 teaspoon steeped saffron liquid in the well.

Using a pastry blender or your hands, mix ingredients together until they are just blended.

Slowly add 3/4 cups boiling water to the dough and mix well. Once the water has been incorporated, knead for several minutes.

Shape into a ball and place in a bowl. Cover. Let rest for 20 minutes.

While dough is resting, prepare the filling. Cream 2 tablespoons butter, 2 teaspoons vegetable oil, 1/2 cup sugar, and 1/2 teaspoon vanilla together.

In a separate bowl, mix 1/2 cup flour, ground cardamon, and ground cinnamon together.

Add the dry ingredients into the butter mixture. Mix well.

Break off 1/6 of the dough. (About 1/2 cup) Shape into a ball then flatten on your palm or table.

Add a heaping tablespoon into the middle of the dough.

Pinch the dough to enclose the filling. Try not to allow air to be trapped inside the cookie.

Make sure the filling is sealed so it does not come out during the baking process.

Place the sealed side of the cookie down on the parchment paper on the cookie sheet. Flatten so cookie has a 4 inch diameter. Do the same for the other 5 cookies.

Decorate the top of the cookie by stamping it. Dip the stamp in flour before pressing it into the dough. I had a sun stamp that worked great. I then went around the edge with the back end of a chop stick. Make sure when you are stamping the cookie you go quite deep without ripping the dough. If you do not have a deep stamp, it can disappear while baking. If you do not have a large stamp, look around for anything that can be used. The back of some cut glass plates or glasses have patterns. Get creative!