Nan E Nokhochi Persian Cookies Recipes

Steps:

• 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.

Steps:

• Mix together the canola oil and white sugar.
• Beat eggs and add along with the rose water to the sugar mixture.
• Add the white rice flour, baking powder and cardamom and blend into a thick dough.
• Refrigerate for at least 20 minutes.
• Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
• Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
• Sprinkle the ground pistachios on top or poppy seeds if using.
• Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
• Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• Store in an airtight container until serving.

Steps:

• Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
• Add oil or butter and mix well.
• Add rose water, and continue to mix.
• Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
• Cover with plastic wrap and refrigerate for one hour to harden the dough.
• Remove from the refrigerator.
• Preheat oven to 300 degrees.
• Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
• Place cookies on a baking sheet one inch apart.
• Garnish with crushed pistachios.
• Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
• Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.

Steps:

• Preheat oven to 235.
• In a large bowl, sift or mix with a fork, 2 cups of flour and 1 teaspoon of baking powder.
• In a separate bowl, cream thoroughly 1 cup of shortening and 1 cup of granulated sugar.
• Blend in 2 egg yolks, vanilla extract, almond extract, and lemon extract. Mix well.
• Gradually add the dry ingredients and mix until dough is well blended.
• Roll dough into round balls with hands, using about 1 level teaspoon of dough for each ball.
• Place on an ungreased baking sheet and flatten slightly with a spoon.
• Bake for 20 minutes.

Steps:

• Cream wet ingredients. Mix dry ingredients then combine with wet ingredients.
• I like to use 1/2 butter and 1/2 shortening or 1/2 butter and 1/2 coconut oil. Bake at 350 for 10-12 minutes.

Steps:

• 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 and 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.