{"id":45490,"date":"2025-01-24T19:48:31","date_gmt":"2025-01-24T19:48:31","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/shirini-morabaii-%d8%b4%db%8c%d8%b1%db%8c%d9%86%db%8c-%d9%85%d8%b1%d8%a8%d8%a7%db%8c%db%8c\/"},"modified":"2025-01-24T19:48:31","modified_gmt":"2025-01-24T19:48:31","slug":"shirini-morabaii-%d8%b4%db%8c%d8%b1%db%8c%d9%86%db%8c-%d9%85%d8%b1%d8%a8%d8%a7%db%8c%db%8c","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=45490","title":{"rendered":"SHIRINI MORABAII \u0634\u06cc\u0631\u06cc\u0646\u06cc \u0645\u0631\u0628\u0627\u06cc\u06cc"},"content":{"rendered":"


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\"Shirini<\/a>
This is Pistachio and Apricot jam cookie<\/strong>, or as we call in Iran, \u201cShirini Morabaii<\/strong>,\u201d which translates to jam cookies! These are butter cookies that are lightly scented with rosewater and vanilla; filled with sweet tart apricot jam and sprinkled with chopped pistachios. This shirini is as delicate as it looks; you will want to devour it in one bite, or show self control and take two bites. It melts in the mouth with a mild sweetness that is delightfully complemented with the sweet tart apricot jam in the center.<\/p>\n

\"A<\/a>
Shirini refers to any kind of pastry or sweets in Farsi! It could be Shirini Napoleoni<\/a> \u2013 puff pastry layered with homemade pastry cream. It could be Rollet<\/a> \u2013 A thin and moist layer of cake, filled and rolled with rosewater and vanilla-scented whipped cream. Shirini Latifeh<\/a> and Ghorabieh<\/a> are Tabriz specialties<\/strong>; one a feather-light pastry filled with rosewater-scented whipped cream, and the other is a type of almond macaroon cookie that is crispy and chewy at the same time. And one must not forget the Iranian childhood favorite cookie, Shirini Keshmeshi<\/a> which is a soft vanilla-scented raisin cookie, sparsely dotted with plump raisins. \"Delicate<\/a>
All of these pastries are popular during the festivities related to traditional ceremonies such as, Nowruz (also spelled Norooz), weddings, birthday parties, and so on. I dare say, Iranians have a sweet tooth, but they are also very selective about their pastries<\/strong>! You see, when I was growing up in Tabriz, Iran, we had some of the best bakeries in my hometown. None of them used margarine; there was no \u2018artificial vanilla flavoring,\u2019 and the bakers knew better than to cut cost by skimping on good ingredients! All of this was the right formula for creating some of the most amazing pastries and cookies, and this shirini meets those standards and then some!
\"Shirni<\/a>
The dough for this Shirini Morabaii is made with butter and is soft enough to be piped. In the past, I have used my cookie press to make the same cookie in different shapes. If you decide to use your cookie press, avoid using the disks that dispense dough smaller than 1 1\/2-inches; there should be enough surface to hold the jam. The apricot preserves is added in the center of dough before baking. Any fruit preserves would work for this shirini, but it should be blended until smooth<\/strong>. I don\u2019t recommend using jams or jellies that are already smooth and soft; they tend to get baked into the cookie and are not as attractive.
The following pictures are to illustrate some highlights; please read the printable recipe before baking these cookies:<\/strong><\/p>\n

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Preheat your oven to 350 F, center rack\u00a0<\/strong>(you will be baking one sheet at at time).\u00a0Get all the ingredients ready before you start. Bring butter and egg yolks to room temperature by leaving them on the counter, for at least 30 minutes. Finely chop 1\/4 cup unsalted pistachios by hand or a food processor (use pulse action a few times so you don\u2019t end up with powder). Blend the apricot jam in a food processor until smooth, without any fruit pieces.<\/p>\n

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Lightly grease two large cookie sheets, by rubbing a cold piece of butter on the entire surface. Fit a 10 or 12-inch pastry bag with a 1\/2-inch star tip (Wilton 1M). Use a 1\/4 teaspoon measure for the jam (I used a popsicle stick to scrape the jam out).<\/p>\n

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Beat the softened butter until very smooth, add sugar and beat for 2 minutes on medium high. Scrape the sides down and add the egg yolks, vanilla powder, and rosewater. Beat until blended, then add the sifted flour and salt mixture. First beat on low until the flour is incorporated, then increase the speed to medium and beat only until you have a smooth dough. Do not over beat. Fill the pastry bag halfway with the dough; pack it evenly as much as you can.<\/p>\n

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Gently push the dough inside the bag towards the tip, to release any air pocket (\u2018burp\u2019 the bag) before you start to pipe. Now twist the top to compact the dough further. I recommend practice piping couple of rosettes on a plate or parchment paper; this will eliminate the air pockets and it will also let you see if you\u2019re pleased with the shape of your piped dough. Put the piped dough back in the bowl and proceed with piping. To pipe a rosette<\/strong>: Gently squeeze the bag close to the twisted top, pipe out a basic star, then continue pressing and piping out a complete 1 \u00bd inch circle, that begins at the center of the star and ends at the same point. If you don\u2019t like the look of your rosette, gently remove it and put it back in the dough and continue piping. This might take some practice if you\u2019re new at this, but keep in mind that no matter how the cookies look, they\u2019re going to taste amazing. Continue piping the rosettes with 1 to 1 1\/2 inch space between them; this dough increases in size when it bakes. Just to give you an idea, the\u00a0 1 1\/2 inch piped dough will bake into a 2 1\/4 inch cookie. Pipe enough rosettes to fill one baking sheet (about 25 or 30)<\/p>\n

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As you see in the above picture, you will touch the dough with one finger, dip it in chopped pistachios, press the center of the rosette with your finger, sprinkle more pistachio on top, then fill the cookie with the apricot jam.\u00a0I find it easier and more efficient to do each of these steps for all the rosettes and then proceed with the next step.<\/p>\n<\/div>\n

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Place the first baking sheet on the center rack of a preheated 350 F oven. Depending on the size of your cookies and your oven, these cookies will bake in 10-14 minutes (start piping out and preparing the dough for the second baking sheet<\/strong>. Look for the edges to turn light golden brown. Remove the cookies and let them rest for 2 minutes,\u00a0 then use a flexible thin spatula to transfer one cookie to a cooling rack and check the bottom; if not golden brown, return the baking sheet back in the oven and bake for another 2-3 minutes. Watch closely, as they burn very quickly at this point.
\n\"A<\/a>
\nStore the cooled cookies in an airtight container with a parchment paper between each layer. These cookies keep well covered over the counter for 3-4 days. They also freeze very well for about 2 months. I hope you will enjoy these cookies for this upcoming Nowruz, and for all of your happy occasions. As much as I adore coffee, these cookies pair exceptionally well with a glass of fresh brewed Persian black tea<\/a>. Happy Nowruz and a prosperous New Year to you and your loved ones. Nowruz Mobarak!!<\/div>\n
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SHIRINI MORABAII<\/p>\n

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Baking time: 10-14 minutes each batch
Temperature: 350 F, center rack
Yields: 4 dozens+ cookies
You will need: 2 large baking sheets (12 x 17 inches). A 10 or 12-inch piping bag, fitted with a \u00bd-inch star tip (Wilton 1M).<\/p>\n

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Author: Homa<\/span><\/p>\n

Recipe type: Cookies\/Desserts\/Pastries<\/span><\/p>\n

Cuisine: Persian<\/span><\/p>\n<\/p><\/div>\n

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Ingredients<\/p>\n