Delicious oat-filled Persian cookies are a treat that everyone can enjoy. These snack-sized treats are made with simple pantry staples and bring a flavor of the Middle East to any table. Get ready to make some mouth-watering morabay (Persian cookies) with this easy-to-follow recipe!
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/2 cup rolled oats
- 1/2 cup finely chopped pistachios
- 1/4 cup rose water
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the oil and sugar until blended. Beat in the eggs one at a time.
- In a separate bowl, sift together the flour, baking powder, and cardamom. Stir the flour mixture into the oil and sugar mixture.
- Stir in the oats, pistachios, and rose water and mix until everything is evenly distributed.
- Drop tablespoons of the dough onto a greased baking sheet, leaving about 1 inch between each cookie.
- Bake for 10 minutes or until lightly golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
People Also Ask
Can I make morabay without eggs?
Yes, you can make morabay without eggs. Simply substitute an equal amount of applesauce or mashed banana for each egg listed in the recipe.
Can I freeze morabay?
Yes, you can freeze morabay. Place the cooled cookies in an airtight container or resealable plastic bag and freeze for up to 3 months.
How should I store morabay?
Morabay should be stored in an airtight container at room temperature. They will stay fresh for up to 5 days.
