Chickpea Cookies

The birds are chirping, the trees are blooming, and the Haji-firuz is signing in the streets of Tehran, all the signs that Nowruz is coming with all its beauty & charm.

The preparation for Nowruz has already started all around the world, specially here in Iran. The shopping centers are filled with flowers, goldfish, and colored eggs for haft-seen; People are talking about their Nowruz plans and where they're going to be for Sale Tahvil ( the moment that the year changes/the moment the Sun crosses the celestial equator).

Nowruz is my favorite time of the year & what I love the most about it, is that it brings us (Iranians) closer together and give us a sense of unity. No matter where in the world we are and what time zone we have, we all celebrate Sale Tahvil at the exact same time!

As far back as I remember, my mom would start preparing for Nowruz baking a month in advance, growing wheats for Samano, blanching almonds, & roasting chickpeas to make chickpea flour. This is a tradition that she inherited from my grandma and have kept throughout the years.  This Nowruz, I'm so blessed that I'm in Iran and spending my days with her in my baking studio; remembering my grandma & baking Samano (Wheat Sprouts pudding ), Komach Sehen (Wheat Sprouts Date Bread), and my favorite Chickpea cookies. Today, I'm going to share her recipe of Nane-Nokhodchi/ Chickpea Cookies with you, hoping that you bake it, enjoy it, and share it with your loved ones.

Chickpea Cookies

Yield:   140pieces                      Bake time: 9-12 miutes

Ingredients:

  • 3 cups Chickpea Flour
  • 1 1/2 cups vegetable shortening
  • 1 & 1/2 cups Confectioner Sugar
  • 1 teaspoon finely ground Cardamom
  • 1/4 cup Slivered Pistachios

Process:

1. Using a food processor, cream together the vegetable shortening and Powdered Sugar
2. Add Chickpea Flour and cardamom and mix together until you have a soft dough, keep the dough in a plastic bag and let it rest for 24 hours
3. Preheat your oven to 325 F (165-170 C)
4. Cover baking trays with parchment paper
5. Spread the dough with rolling pin to an inch or half an inch thickness
6. Use a cookie cutter to shape the dough and place the cookies on the baking tray ( Optional: Use Pistachio to decorate the cookies)
7. Place the tray on the medium rack of your oven and bake for 10-15 minutes (depending on your oven, if your oven is hot in general, don’t bake them more than 10 minutes). Because the cookies are so soft, you won’t be able to check their doneness.
8. Once out of the oven, it’s very important to let cool completely before storing them.
9. Keep them in an airtight container for up to a month in the refrigerator or up to two months in the freezer.

Happy Nowruz to you all :)

I'm also so excited that this year I was apart of "Recipe Roundup Nowruz 2014" which was a collaboration of 13 Iranian bloggers around the world. If you're looking for more delicious recipes for Nowruz please check out the work of these wonderful bloggers whom I respect and admire so much:

Afsaneh’s Persian Kitchen:

Koloucheh Ahwazi Cookies for Nowrouz

AhuEats:

Norouz 2014 Recipe: Toot – Persian Mulberry Marzipan Candy

Café Leilee:

Northern-Iranian Style Herb Stuffed Fish

Fae’s Twist & Tango: 

Naw-Rúz, A New Year Recipe Round-up! 

Family Spice: 

Norouz Twist on Kookoo Sabzi (Persian Herb Quiche with Chard and Kale)

Fig & Quince:

A Norooz ‘a Palooza

Lucid Food: 

Persian Raisin and Saffron Cookies for Norooz

My Persian Kitchen:

Naan Gerdooee ~ Persian Walnut Cookie

Simi’s Kitchen:

New Blog for Nowruz

Spice Spoon:

Noon Berenj – Thumbprint Rice Flour Cookies with Saffron & Rosewater for Persian Nowruz

The Pomegranate Diaries:

Nowruz Inspired Pistachio, Rosewater and Cardamom Shortbread Co

okies

Turmeric & Saffron:

Loze Nargil – Persian Coconut Sweets with Rosewater and Pistachios for Nowruz

West of Persia: 

Happy Nowruz, Recipe Roundup, and a Classic: Kuku Sabzi on TV