{"id":937,"date":"2012-02-17T08:02:37","date_gmt":"2012-02-17T13:02:37","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=937"},"modified":"2012-02-17T08:02:37","modified_gmt":"2012-02-17T13:02:37","slug":"shaker-lukum","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2012\/02\/17\/shaker-lukum\/","title":{"rendered":"Shaker-Lukum"},"content":{"rendered":"

Saffron infused cookies that are somewhat resemble sugar cookies in texture but much more exotic in flavor.<\/p>\n\n\n\n
INGREDIENTS<\/p>\n
    \n
  • 1 1\/2 cups of all purpose flour<\/li>\n
  • 3\/4 cups of powdered sugar<\/li>\n
  • 2 – 3 yolks depending on the size of the eggs<\/li>\n
  • 4 tbsp softened butter<\/li>\n
  • 1 tbsp vanilla sugar (or pure vanilla extract)<\/li>\n
  • 1 tsp of rum<\/li>\n
  • 1\/4 tsp of saffron<\/li>\n<\/ul>\n<\/td>\n
Shaker-Lukum Cookies
\n\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Preheat oven to 355F. Combine rum and saffron in a small bowl and set aside.<\/p>\n

Beat egg yolks with sugar and vanilla until smooth. Add saffron and beat again. Add flour and butter. Make soft a little sticky dough. Form small balls (about the size of a walnut) and place them on the backing tray aligned with parchment. With a fork flatten each ball to a round shaped cookie. Bake in preheated oven for about 7 – 10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Saffron infused cookies that are somewhat resemble sugar cookies in texture but much more exotic in flavor. INGREDIENTS 1 1\/2 cups of all purpose flour 3\/4 cups of powdered sugar 2 – 3 yolks depending on the size of the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[12],"tags":[87,26,13],"class_list":["post-937","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-azerbaijan","tag-dessert","tag-recipe-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-f7","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=937"}],"version-history":[{"count":60,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/937\/revisions"}],"predecessor-version":[{"id":1219,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/937\/revisions\/1219"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}