Nan-E Nokhochi (Persian Chickpea-Flour Cookies)
- 1 cup butter
- 1 cup confectioners sugar
- 1 egg yolk (optional)
- 1 T. ground cardamom
- 2 1/2 cups chickpea flour
- Beat the butter, sugar and cardamom together until creamy. Beat in the egg yolk (to make a firmer cookie, or omit to keep it more "short"). Mix in the flour and knead until smooth.
- Traditionally the dough is rolled out and cut with a cookie cutter, or made by hand into little balls. As the dough is quite difficult to handle, I prefer the following alternative: Pack the dough firmly into a greased rectangular container so that it is about 1/2 inch thick. Cut across both ways to make 1/2 cubes. Chill the dough for about 1/2 hour, then carefully remove the cubes.
- Place the cookies about 1 inch spacing on a baking sheet. Bake for 25 minutes at 300. Allow to cool on the sheet before removing.
butter, confectioners sugar, egg yolk, ground cardamom, chickpea flour
Taken from www.epicurious.com/recipes/member/views/nan-e-nokhochi-persian-chickpea-flour-cookies-50169992 (may not work)