Iranian Cuisine Iran Kitchen Food Recipe

Nan-e Nokhochi (Chickpea Flour Cookies)

Ingredients

1 c. butter
1 c. powdered sugar
1 egg yolk
1 tsp. ground cardamom
2 c. chickpea flour

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Directions

Beat butter & powdered sugar together until creamy. Add egg yolk & cardamom. With your hands knead in the chickpea flour until smooth. Pinch off tiny pieces of dough about the size of hazelnuts; roll them into balls between the palms of your hands. Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies. Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very “short” and needs to be well kneeded. For an even “shorter” dough, omit the egg yolk.

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