Persian Chickpea Flour Cookies (Nan-E Nokhochi )
1Beat butter & powdered sugar together until creamy.
2Add egg yolk & cardamom.
3With your hands knead in the chickpea flour until smooth.
4This dough is very "short" and needs to be well kneaded. For an even "shorter" dough, omit the egg yolk.
5Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
6Decorate 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.
7Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes.