Critical Moments
- •Filling moist enough to hold together
- •Not overmixing the dough
- •Chilling dough before rolling
- •Sealing edges well to prevent leaking
- •Baking until golden (not pale)
Make the filling
In a bowl, combine the ground walnuts, granulated sugar, cinnamon, cardamom, and rosewater. Mix thoroughly until the mixture holds together when pressed. It should be moist enough to clump but not wet. Set aside.
Critical Step
The filling must be moist enough to hold together inside the cookie. Too dry and it will be crumbly; too wet and it will make the dough soggy.
Make the filling
In a bowl, combine the ground walnuts, granulated sugar, cinnamon, cardamom, and rosewater. Mix thoroughly until the mixture holds together when pressed. It should be moist enough to clump but not wet. Set aside.
Critical Step
The filling must be moist enough to hold together inside the cookie. Too dry and it will be crumbly; too wet and it will make the dough soggy.
Cream the butter and sugar
In a large bowl using a stand mixer or by hand, cream the softened butter with the powdered sugar until light and fluffy, about 3 minutes. The mixture should be pale and well-aerated.
Cream the butter and sugar
In a large bowl using a stand mixer or by hand, cream the softened butter with the powdered sugar until light and fluffy, about 3 minutes. The mixture should be pale and well-aerated.
Add wet ingredients
Add the egg yolks one at a time, beating well after each. Add the yogurt and rosewater, mixing until smooth. Scrape down the sides of the bowl.
Add wet ingredients
Add the egg yolks one at a time, beating well after each. Add the yogurt and rosewater, mixing until smooth. Scrape down the sides of the bowl.
Add dry ingredients
In a separate bowl, whisk together the flour, baking powder, cardamom, and salt. Add to the butter mixture in two additions, mixing just until a soft dough forms. Do not overmix—the dough should be soft and slightly sticky but workable.
Critical Step
Overmixing develops gluten and makes the cookies tough. Mix only until the dough comes together. The dough should be soft—don't add more flour.
Add dry ingredients
In a separate bowl, whisk together the flour, baking powder, cardamom, and salt. Add to the butter mixture in two additions, mixing just until a soft dough forms. Do not overmix—the dough should be soft and slightly sticky but workable.
Critical Step
Overmixing develops gluten and makes the cookies tough. Mix only until the dough comes together. The dough should be soft—don't add more flour.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes until firm enough to roll. The dough should be cool and pliable, not sticky.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes until firm enough to roll. The dough should be cool and pliable, not sticky.
Preheat oven
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
Preheat oven
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
Roll and cut the dough
On a lightly floured surface, roll the dough to about 4-5mm thickness. Cut into rounds using a cookie cutter or glass (about 7-8cm diameter). You'll need two rounds per cookie—one for the bottom and one for the top. Gather and re-roll scraps.
Roll and cut the dough
On a lightly floured surface, roll the dough to about 4-5mm thickness. Cut into rounds using a cookie cutter or glass (about 7-8cm diameter). You'll need two rounds per cookie—one for the bottom and one for the top. Gather and re-roll scraps.
Fill the cookies
Place half the rounds on the prepared baking sheets. Spoon about 1 tablespoon of filling onto the center of each. Top with another round of dough and press the edges together to seal. You can crimp with a fork, use your fingers, or press with a koloocheh mold.
Critical Step
The edges must be well-sealed or the filling will leak during baking. Don't overfill—too much filling makes sealing difficult.
Fill the cookies
Place half the rounds on the prepared baking sheets. Spoon about 1 tablespoon of filling onto the center of each. Top with another round of dough and press the edges together to seal. You can crimp with a fork, use your fingers, or press with a koloocheh mold.
Critical Step
The edges must be well-sealed or the filling will leak during baking. Don't overfill—too much filling makes sealing difficult.
Decorate the cookies
If using a koloocheh mold, press gently into the top of each cookie to create a pattern. Otherwise, use a fork to create a crosshatch pattern, or prick decoratively with a skewer. Brush the tops with beaten egg and sprinkle with poppy or sesame seeds.
Decorate the cookies
If using a koloocheh mold, press gently into the top of each cookie to create a pattern. Otherwise, use a fork to create a crosshatch pattern, or prick decoratively with a skewer. Brush the tops with beaten egg and sprinkle with poppy or sesame seeds.
Bake
Bake for 18-22 minutes until the cookies are golden brown, with deeper golden edges. The tops should be set and the egg wash should be glossy. Rotate the baking sheet halfway through for even browning.
Bake
Bake for 18-22 minutes until the cookies are golden brown, with deeper golden edges. The tops should be set and the egg wash should be glossy. Rotate the baking sheet halfway through for even browning.
Cool and store
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. The cookies soften slightly over time, which many prefer.
Cool and store
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. The cookies soften slightly over time, which many prefer.
Resting Required
35 min - Dough must chill to be rollable
