Koloocheh (Persian Purim Cookies) Recipe

Name: Koloocheh (Persian Purim Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dough; 1 cup butter, softened (or 3/4 c butter and 1/4 c canola oil); 1/2 - 1 teaspoon salt; 1/3 cup granulated sugar; 1 teaspoon vanilla; 2 - 2 1/2 cups all-purpose flour (amount will vary); For the Filling; 3/4 cup walnuts; 3 -4 tablespoons granulated sugar; 1/4 teaspoon salt; 1 1/2 - 2 tablespoons rose water (to taste)

Servings: persons

For the Dough
1 cup butter, softened (or 3/4 c butter and 1/4 c canola oil)
1/2 - 1 teaspoon salt
1/3 cup granulated sugar
1 teaspoon vanilla
2 - 2 1/2 cups all-purpose flour (amount will vary)
For the Filling
3/4 cup walnuts
3 -4 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 - 2 tablespoons rose water (to taste)

1
In a mixing bowl, beat the butter and sugar together (or use a fork) until creamy. Stir in 1 tbs water with the vanilla and salt until well combined.
2
Mix in 1-1 1/2 c flour until combined (the texture should be crumbly). Then knead in the remaining flour until the dough pulls away from the bowl and becomes stiffer/no longer crumbly.
3
Preheat oven to 350u00b0F.
4
In a blender or food processor, combine walnuts, sugar, rosewater and salt until a slightly chunky paste forms.
5
Pinch off a walnut-sized piece of dough and flatten it in your palm. It should be approximately 2.5-3 inches in diameter.
6
Add a small amount of filling (about 1/2 tsp) to the center of the dough. Pinch it shut, then pat to make a round cookie.
7
Place in a greased/floured cookie sheet or pan, repeat until all the dough is used up.
8
Bake 15-25 minutes, or until the bottoms of the cookies are golden brown and the tops are lightly browned and no longer soft (and the house will smell delicious!).
9
Remove from the baking sheet and cool on a wire rack.
10
Enjoy!

1091

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the Dough, 1 cup butter, softened (or 3/4 c butter and 1/4 c canola oil), 1/2 - 1 teaspoon salt, 1/3 cup granulated sugar, and more.

Yes, Koloocheh (Persian Purim Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Koloocheh (Persian Purim Cookies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions