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    You are in: Home / Recipes / Persian Butter Cookies Recipe
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    Persian Butter Cookies

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 17, 2012

      Delicious lemon shortbread!! Rather than roll into balls, I spread the dough out on a silpat on a half-sheet pan and baked it. I let it sit in a turned-off oven for about ten to twelve minutes, then removed the pan to a rack and scored the cookies using a square cookie cutter. I also sprinkled the top of the dough with some sanding sugar just before baking. Very pretty, very delicious.

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    • on June 20, 2013

      Made it exactly as the recipe says except I only had a lime so I used that for the rind. So delicious and delicate looking but actually a very sturdy cookie. Thanks for the recipe!

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    • on April 16, 2009

      the cookies were really good when i made them. the dough came out very soft so i used the teaspoons instead of making them into balls. i decorated them with candied orange peel and ground pistachios :) this recipe was very easy!:)

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    • on October 05, 2014

      This is an incredibly simple and quick recipe. I brought these to two different parties and each time everyone raved about them and asked for the recipe. The only problem with these cookies is that once you start eating them, it's hard to stop. My cookies came out a little puffier than the one pictured with this recipe.

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    Nutritional Facts for Persian Butter Cookies

    Serving Size: 1 (11 g)

    Servings Per Recipe: 65

    Amount Per Serving
    % Daily Value
    Calories 52.6
     
    Calories from Fat 27
    51%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 12.6 mg
    4%
    Sodium 25.2 mg
    1%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.1 g
    12%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    lemons, rind of

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