Nan-e Nokhochi (Chickpea Flour Cookies)

Nan-e Nokhochi (Chickpea Flour Cookies)

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

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.