Nan E Nokhochi Persian Cookies Recipes

Steps:

• Beat the confectioners' sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
• Add the rice flour and stir using a rubber spatula until you have a soft dough that's still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
• Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
• Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.

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:

• 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.

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:

• 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.