Nane-Par (Feather cookies) Kermanian in origin, is light, tender and crumbly cookie that is marked with a tip of a feather. In the old days when there was no oven, no cookie cutters, and no molds, Kermanian women would use their imagine and creativity and work with tools on hand and decorate these cookies with a tip of a feather, hence the name. These days it's hardly baked or known by many, but still one of my favorites for Norouz.
- 375g Flour
- 150g Powdered sugar
- 200g Vegetable shortening
- 2 Egg yolks
- 1 teaspoon Cardamom powder
- Sift the flour and powdered sugar, using a food processor mix in all the ingredients together and pulse until you have a smooth dough. Roll out the dough on a lightly floured area to 1/8" thick and use a cookie cutter to shape your dough and use a fork or a feather to gently pierce the top of the cookies, place in baking sheet and decorate with brewed saffron.
- Bake in pre-heated oven for 12 minutes @350 F (175 c) or until the edges of the cookies are golden brown. Once cooled, keep in an airtight container in a cool place for up to two weeks.