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Nan-e Nokhodchi

Nan-e Nokhodchi (or in Persian: نان نخودچي) (which means Chick-Pea Cookies in English) are Cookies of Iranian / Persian origin.

I've eaten Nan-e Nokhodchi a number of times. Often made or purchased by family members, on my mother's side.

Recipe

To make Nan-e Nokhodchi use the recipe below by gathering the following ingredients and following the instructions.

Ingredients

1 cup of canola oil
1 ½ cups of Confectioners' Sugar  (Confectioners' Sugar is also called Powdered Sugar or Icing Sugar.)
4 teaspoons of finely ground Cardamom
1 tablespoon of Rose Water
4 ½ cups of fine, roasted Chick-Pea Flour, sifted 3 times
4 tablespoons of unsalted, slivered Pistachios for garnish

(Like with almost all cooking recipes, if you want to make more or less than this, just scale the recipe up or down.)

Instructions

Creating the Cookie Dough

Mix the oil, sugar, Cardamom and Rose Water in bowl until mixture is white and creamy. (It should take about 2 minutes.)

Add the Chick-Pea Flour into the mix all at once. Mix this until the dough (that this mixture has become) is no longer sticky. (This should take about 1 minute.)

Dust work surface with chick-pea flour, and knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and ¾-inch thick.

Wrap dough in Plastic Wrap, and place on plate and let rest for 1 hour in refrigerator.

Baking the Cookies

Preheat over to 300 degrees fahrenheit.

Unwrap the cookie dough. And cut it into whatever cookie shape you prefer. Many like to use cloverleaf cookie cutters, to cut out the cookies.

Place cookies on baking sheet lined with parchment, leaving 1 inch between pieces to allow for spreading. Decorate each with a slivered Pistachio. Place sheet on rack in center of Oven.

Bake until cookie bottoms are light golden. Should take about 25 to 30 minutes.

Remove cookies from oven and allow to cool.

-- Mirza Charles Iliya Krempeaux
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