Issha Marie (isshamarie.com) is our talented food stylist and photographer. She is also a gifted cook, recipe developer and great friend. This is a surprising recipe developed by her for our Persian Advieh, and it is absolutely delicious with the notes of cinnamon, cardamom and rose.
Here is what she says about it in her unique online cookbook Amalgam by Issha Marie :
“I took one whiff of Monsoon Coast’s [Persian] Advieh and thought it would make a lovely snickerdoodle. But then upon dreaming of an advieh-flavoured snickerdoodle, I suddenly also had a hankering for butter cookies… So I decided to scrap my snickerdoodle idea and make butter cookies flavoured with Advieh. ”
Check out Issha wonderful story in her cookbook at https://amalgambyisshamarie.substack.com/p/advieh-butter-cookies
¾ cup unsalted butter, at room temperature
½ cup icing sugar
½ cup corn starch
1 tsp kosher salt
1 + ¼ cup cake and pastry flour
1 TBL Persian Advieh
½ TBL vanilla paste or extract
1 TBL cane sugar or turbinado sugar + 1/4 tsp Persian Advieh, for sprinkling the tops of the butter cookies
Using a whisk or an electric mixer, cream the butter, the icing sugar, the vanilla paste or extract, the Persian Advieh, and the salt until pale and fluffy—about 5 minutes.
Sift the corn starch onto the creamed butter and sugar mixture. Whisk again until airy and fluffy.
Sift the cake and pastry flour over the aerated butter mixture. Using a spatula, gently fold the flour into the butter. Take care not to overwork the flour, but continue to fold until the cake flour has been fully incorporated into the butter mixture.
Use a cookie scoop and portion out the dough onto a tray fitted with parchment paper. Alternatively, if you feel up to the challenge, pipe the dough into an upward spiral—about 3 layers— then push the tip towards the dough before lifting the piping tip off the cookie. The diameter of your piped dough should just be shy of 2 inches, and should roughly be about an inch tall.
Combine 1 tablespoon of cane sugar or turbinado sugar with 1/4 teaspoon of Persian Advieh and sprinkle the tops of the butter cookies with this spice and sugar mixture.
Preheat your oven to 300°F (convection) or 350°F (standard).
Freeze the piped or scooped dough solid—for at least half an hour to about an hour.
Carefully lay out your frozen dough onto a baking sheet with parchment paper, taking care to leave about 2 to 3 inches of space in between the cookies. The cookies should not be spreading too much, but make sure to leave just enough space in between the cookies anyway.
Bake for 25 to 30 minutes, rotating the tray halfway through the baking. Ovens vary; check around the 20 minute mark. You’ll know your cookies are ready when they are just getting the slightest hint of gold on the cookies’ sharp edges.
Leave on the tray to cool completely before enjoying!