Pofaki Gerdooyi: A Step-by-Step Guide to Perfect Persian Walnut Cookies

Pofaki Gerdooyi, also known as Persian Walnut Cookies, are delicate, melt-in-your-mouth treats that are perfect for Nowruz (Persian New Year) or any special occasion. These cookies are known for their light, airy texture and rich walnut flavor. This recipe provides a detailed guide to help you bake these delightful cookies at home.

Ingredients:

• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs

1 teaspoon vanilla extract

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups (300g) all-purpose flour
• 1 cup (100g) finely ground walnuts, plus extra for topping
• Powdered sugar, for dusting (optional)

Equipment:

• Electric mixer (stand mixer or hand mixer)
• Large mixing bowl
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional, for uniform cookies)
• Wire rack

Instructions:

Step 1: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. Make sure the butter is properly softened, but not melted, for the best results. Scrape down the sides of the bowl occasionally to ensure even mixing. The mixture should become pale and airy.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the butter-sugar mixture. Add the vanilla extract and mix until combined. Vanilla enhances the overall flavor profile of the cookies.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for the cookies’ texture. Baking powder is the leavening agent that gives the Pofaki Gerdooyi their characteristic lightness.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Overmixing develops the gluten in the flour, leading to a denser texture. Mix until the flour is *just* incorporated – a few streaks of flour are okay at this point.

Step 5: Incorporate Ground Walnuts

Add the finely ground walnuts to the dough and mix until evenly distributed. Ensure that the walnuts are finely ground to prevent a gritty texture in the finished cookies. The walnuts are the star of the show, providing a rich, nutty flavor and contributing to the cookies’ tender crumb.

Step 6: Chill the Dough

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough allows the gluten to relax, which helps to prevent the cookies from spreading too much during baking. It also makes the dough easier to handle. For even better results, chill the dough for 1-2 hours.

Step 7: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets and ensure even baking.

Step 8: Shape the Cookies

Remove the dough from the refrigerator. Roll the dough into 1-inch balls. You can use a cookie scoop for uniform size. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This spacing allows for proper air circulation and prevents the cookies from sticking together as they bake.

Step 9: Flatten Slightly and Add Walnut Topping

Slightly flatten each dough ball with your fingertips or the bottom of a glass. This encourages even baking and creates a more uniform shape. Sprinkle the tops of the cookies with extra ground walnuts for added flavor and visual appeal. Gently press the walnuts into the surface of the dough to help them adhere.

Step 10: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The baking time may vary depending on your oven, so keep a close eye on the cookies. Avoid overbaking, as this can make them dry. The cookies should be pale and delicate-looking, not deeply browned.

Step 11: Cool the Cookies

Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them. Cooling completely on a wire rack ensures that the bottoms of the cookies don’t become soggy.

Step 12: Dust with Powdered Sugar (Optional)

Once the cookies are completely cool, dust them with powdered sugar for a beautiful and elegant presentation. This step is optional, but it adds a touch of sweetness and visual appeal.

Tips for Perfect Pofaki Gerdooyi:

• Use Softened Butter: Make sure your butter is properly softened but not melted. It should be soft enough to easily cream with the sugar.
• Don’t Overmix: Overmixing the dough will develop the gluten and result in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much and for making them easier to handle.
• Finely Ground Walnuts: Ensure your walnuts are finely ground to avoid a gritty texture. A food processor works well for this.
• Don’t Overbake: Overbaking will result in dry, crumbly cookies. Bake until the edges are lightly golden and the centers are set.
• Use Parchment Paper: Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets and ensure even baking.
• Even Cookie Size: Using a cookie scoop will help ensure that all of your cookies are the same size, which will result in even baking.
• Proper Storage: Store the cookies in an airtight container at room temperature for up to a week.
• Add Cardamom: For an extra layer of flavor, add 1/4 teaspoon of ground cardamom to the dry ingredients.
• Use High-Quality Walnuts: The better the quality of your walnuts, the better the flavor of your cookies will be.

Variations:

• Rosewater: Add 1 teaspoon of rosewater to the wet ingredients for a floral aroma and flavor.
• Saffron: Dissolve a pinch of saffron in 1 tablespoon of hot water and add it to the wet ingredients for a vibrant color and distinct flavor.
• Pistachios: Substitute some of the ground walnuts with ground pistachios for a different nutty flavor and a beautiful green hue.
• Chocolate Chips: Add mini chocolate chips to the dough for a decadent twist.
• Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy flavor.

Serving Suggestions:

Pofaki Gerdooyi are perfect enjoyed with:

• A cup of hot tea or coffee
• As part of a Nowruz spread
• As a sweet treat after a meal
• As a gift for friends and family

Nutritional Information (approximate, per cookie):

• Calories: 120
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 20mg
• Carbohydrates: 12g
• Sugar: 7g
• Protein: 2g

Conclusion:

Pofaki Gerdooyi are a delightful and relatively easy cookie to make at home. With this detailed recipe and helpful tips, you can create perfect Persian Walnut Cookies that are sure to impress your friends and family. Enjoy the process and savor the delicious results!

Enjoy your homemade Pofaki Gerdooyi!