The Baking Owl

a blog written by an aspiring 17 year old baker.


Traditional Nowruz (Persian New Year) Cookies

Last week I made a traditional cookies that is made in the month of march every year in our family for several generations. This tradition is called Nowruz which celebrates the Persian New Year. Every year our family makes a special drink (with seven different kinds of dried fruits) and yummy sweet and salty cookies that we lovingly call “Nowruz Cookies”. I got this recipe from my dad’s aunt which has been in our family for 4 generations.


This was the first time I worked with semolina and let me tell you this is not an easy dough to make.  Among other ingredients there was cardamom, rose water, and pistachios.  Once I was done with making them the whole kitchen was filled with mouth watering smell of rose water, cardamom, and butter. The cookies came out with a nice light brown color- slightly crunchy from outside and soft from inside.



These cookies were so delicious except there was one minor thing. There was A LOT of butter. These cookies were practically butter melting in your mouth. They were SO good.



We gave some to my dad’s aunt and she loved them too and said they reminded her of childhood days when she used to make these Nowruz cookies with her mom- It was a great compliment for me.

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Happy New Year!

Happy New Year everybody!

I hope everybody had a great time in 2013. I know, I had a great time baking all of these desserts. To finish off the year, I made a pull-apart cupcake clock, showing the count down to 2014.

These cupcakes were really fun to make. I made the vanilla cupcakes (any flavor is fine) and frosted them with a white buttercream and gently place chocolate Roman numerals on each cupcake. Then, I positioned them on a cake board in the shape of a clock. The clock looked really cute and delicious. We shared them with our close friends and every one took a cupcake with their lucky number on it :). For full instructions on how to make this cupcake clock, please look below the pics.

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Pull-Apart Cupcake Clock


12 cupcakes (any flavor, I used vanilla)

White Buttercream

Chocolate (any type, I used bittersweet)

12 inch Cake Board


1.Frost cupcakes with white buttercream.

2.Melt chocolate and pour into piping bag (a ziplock bag will do fine as well). Snip the very end of the piping bag.

3.Then on a piece of wax/parchment paper, pipe the Roman numerals 1-12 and pipe 2 clock hands. Let it harden in the fridge or freezer for 10 min.

4.Then place frosted cupcakes on the border of the cake board with a little bit of icing on the cupcake bottoms to secure it to the board.

5.Carefully peel the chocolate numbers off and place each one on the cupcakes in the right order.

6.Finally, peel off the clock hands and position it in the center of the cake board using melted chocolate to glue it onto the board.