Another year is almost behind us and as I sit here tonight to write this last blog, I wonder how was the year for you? Did you laugh enough, love enough, and spend enough time with your loved ones? I hope so.
This year has been incredible yet challenging year for me. At the beginning of the year, I knew that my focus will be on two things, spending more time with my family and making ZoZobaking a place where people get inspired to bake. I knew that I will spend endless hours in the kitchen testing, teaching, and baking. I knew that I have to make sacrifices in order to build the business from the ground up. I knew there will be days that I would doubt myself and my decisions. But what I didn't know is how much joy YOU will bring to my life. Yes, YOU...you have made all the hard work incredibly rewarding with your comments, your likes, and your kind words. From Gilan to Kerman to Shiraz, from Germany to Belguim to Canada, and from Irvine to Boston to Texas, you wrote to me. You shared your stories with me and I love you for that. So as we end this year and begin another, I wish you the same joy and happiness that you have brought to my life.
Before we get to the recipe of this post, I want to mention that this is the second year that myself and many other Iranian food bloggers around the world are celebrating Nowruz with posting delicious recipes. You can see the complete list of the recipes and the links at the bottom of my page.
Today, I'm going to share the recipe for Nane-Charkhi; a traditional Kermanian pastry that is usually served around Nowruz. It's light, tender, and a little crunchy with delicious and sweet aroma of cardamom. In the old times, before the invention of all the fancy cookie cutters, they used a manual meat grinder to pass through the dough and shape the cookies. In Kerman, you can find a special blade for the meat grinder. But the likelihood of you having a meat grinder or that blade is very slim, so you can use any cookie cutter to shape your cookies.
Yield: 30-40 cookies
- 250g Flour
- 1 Egg yolk
- 125g Vegetable shortening
- 37g Milk
- 75g Powdered sugar
- 1/8 Baking soda (add to the flour)
- 1 teaspoon Cardamom powder
- Powdered pistachios for decorating as needed
- In the bowl of your stand mixer and using the paddle attachment (if you don't have one, no worries use a medium size bowl), mix together the vegetable shortening and powdered sugar until creamy. Add the egg yolk and cardamom continue mixing.
- Alternately add flour and milk starting with the dry and ending with the dry. If you happen to have the blade and the meat grinder, that is great, pass the dough through the machine, place the cookies on a baking tray cover with parchment paper.
- Make sure that cookies are all the same length, decorate with powdered pistachios. If you don't have the blade, lightly flour your work surface and roll out the dough to 1/4" thick, use your favorite cookie cutter and place on a baking tray covered with parchment paper.
- Bake for 350°F for 10-12 minutes until the edges of the cookies are golden brown. Let cool, and store in an airtight container in a cool place.