Feather Cookies

Feather cookies or as we call them Nane-Par is from Kerman, Iran. These cookies are light, tender and crumbly, perfumed with cardamom.  My mom says in the old days, when there was no oven, no cookie cutters, and no molds, Kermanian women used their creativity and work with tools on hand. They 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 Nowruz. 

Feather Cookies

Yields: 45-50 cookies                                      Bake time: 12 minutes


  • 375g flour
  • 150g powdered sugar
  • 200g vegetable shortening
  • 2 Egg yolks
  • 1 teaspoon cardamom powder
  • 3-4 tablespoons brewed saffron 


  1. Sift the flour and powdered sugar, using a food processor mix in all the ingredients together and pulse until you have a smooth dough.
  2. Let the dough rest for an hour.
  3. Preheat the oven to 350° F , cover 2 baking trays with parchment paper.
  4. Slightly dust your work surface, roll out the dough to 1/8" thick and use a cookie cutter to shape your dough. Use a spatula to transfer the cookies to the baking tray, use a fork or a feather to gently pierce the top of the cookies,  and decorate with brewed saffron.
  5. Bake in preheated oven for 12 minutes 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.