SAEDNEWS: Traditional Tasmeh cookies are among the most popular Iranian pastries, known for their nostalgic flavor and long shelf life, making them an excellent choice for serving at parties and during Nowruz celebrations.
According to Saednews, Shetmeh cookies are one of the most beloved and nostalgic traditional Iranian sweets. With their delicate texture and beautiful appearance, they hold a special place on Nowruz (Persian New Year) tables, celebrations, and gatherings. These cookies are also known by other names such as German cookies, jam cookies, or Mashhadi cookies.
They consist of two thin, crisp layers sandwiched together with jam or marmalade. If you are looking for a professional and reliable recipe to make Shetmeh cookies at home, follow this step-by-step guide.
One of the reasons for their popularity is their versatility. You can use different types of marmalade (apricot, cherry, strawberry, quince) and a variety of toppings such as crushed pistachios, coconut powder, chopped walnuts, and sesame seeds to create different flavors and appearances each time.
Ingredient | Amount |
|---|---|
Flour | 2 cups |
Butter | 100 g |
Powdered sugar | 60 g |
Egg | 1 |
Cardamom | ½ tsp |
Baking powder | ½ tsp |
Jam or marmalade | as needed |
Honey | 1 tbsp |
Pistachio powder, chopped walnuts, sesame seeds | 2 tbsp |
In a large bowl, beat softened butter and sifted powdered sugar with an electric mixer until light and creamy.
Add the egg and mix until fully combined.
Add honey and cardamom and mix again until smooth.
In a separate bowl, sift flour and baking powder together.
Gradually add the dry ingredients to the butter mixture and combine using a spatula or hands until a soft dough forms.
Do not over-knead the dough, as this will make the cookies hard. Mix only until the ingredients come together.
Wrap the dough in plastic wrap and let it rest for 15–20 minutes at room temperature. This helps the dough become easier to roll out and reduces stickiness.
Preheat the oven to 160°C (320°F).
Roll out the dough on a lightly floured surface to about 0.5 cm thickness.
Cut the dough using round, square, or heart-shaped cookie cutters.
Remove half of the shapes and cut out a smaller hole in the center of each (using a smaller cutter or bottle cap). These will be the top layers. The solid pieces will be the bottom layers.
Line a baking tray with parchment paper and place the cookies with enough space between them.
Bake for 12–15 minutes. The cookies should remain light in color, with only the bottoms turning slightly golden.
Allow them to cool completely on a wire rack.
Once fully cooled, spread about one teaspoon of jam on each solid cookie base.
Place the cut-out cookie layer on top and gently press.
For extra shine and flavor, you can brush them with a simple syrup made from sugar, water, and a bit of honey.
Decorate the center with crushed pistachios, walnuts, coconut powder, or sesame seeds.
Always sift flour, powdered sugar, and baking powder for a lighter texture.
Use room-temperature butter and eggs for better mixing.
Add flour gradually to avoid a dry dough.
Do not roll the dough too thin; 0.5 cm is ideal.
Keep oven temperature at 160°C to prevent over-browning.
Use thick, seedless jams for best results.
Store cookies in an airtight container in a cool, dry place.
They stay fresh for 2–3 weeks at room temperature and up to one month in the refrigerator.
For longer storage, you may use shortening instead of butter and add jam only before serving.
Calories: 253 kcal
Carbohydrates: 10 g
Fat: 3.5 g
Protein: 2.7 g
Fiber: 0.7 g
Shetmeh cookies are a nostalgic and elegant treat perfect for celebrations and tea time. By following these steps and tips, you can easily prepare bakery-quality cookies at home. Feel free to experiment with different shapes and decorations to create your own unique version.
