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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 83.4
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.9 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.9 g

View full nutritional breakdown of Jeweled Persian Saffron Cookies calories by ingredient
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Jeweled Persian Saffron Cookies

Submitted by: JO_JO_BA
Jeweled Persian Saffron Cookies

Introduction

The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect! The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect!
Number of Servings: 48

Ingredients

    1/2 cup Earth Balance or butter, melted
    1 cup sugar
    1 1/2 cups icing sugar
    1 cup flour
    1 cup Kamut flour
    5 oz silken low-fat tofu, pureed
    1 cup currants
    1 cup dried cranberries
    3/4 tsp saffron threads, crumbled
    1 tbsp warm water
    1 tsp vanilla extract

Directions

In large mixing bowl, combine butter, granulated sugar and icing sugar with wooden spoon. Slowly stir in flour. Stir in eggs, then raisins.
In small bowl, whisk saffron and water. Stir in yellow food colouring, if using, and vanilla. Stir well into batter.
For each cookie, scoop a teaspoon of dough and roll into ball. Place 2 inches apart on greased or parchment-lined cookie sheets. Bake in batches in preheated 350F oven until golden, about 10 minutes.
Cool completely on wire racks. Transfer to airtight container.

Number of Servings: 48

Recipe submitted by SparkPeople user JO_JO_BA.






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