Persian Chickpea cookies with Pistachio

🥘 Ingredients

• chickpea flour
  149 g
• confectioners' sugar
  3/4 c
• ground cardamom
  1 tsp
• pistachios
  3 Tbsp
• rose water
  1/2 Tbsp
• vegetable oil
  1/2 c

🍳 Cookware

• bowl
• hand mixer
• plastic wrap
• baking tray
• parchment paper
• 1 inch clover shaped cookie cutter
• wire rack

1. 1

   Combine the vegetable oil , confectioners' sugar , ground cardamom and rose water in bowl . Using a hand mixer , mix on medium for 2 to ⏱️ 3 minutes until light and creamy.

   vegetable oil: 1/2 c, confectioners' sugar: 3/4 c, ground cardamom: 1 tsp, rose water: 1/2 Tbsp
2. 2

   Sift chickpea flour into the bowl and beat on low for ⏱️ 1 minute until the dough is no longer sticky.

   chickpea flour: 149 g
3. 3

   Dust your work surface with some chickpea flour and knead the dough for ⏱️ 10 minutes until it is more workable. The dough is very crumbly.
4. 4

   Wrap tightly in plastic wrap and set aside for ⏱️ 2 hours . Do not refrigerate.
5. 5

   Preheat oven to 300°F and line baking tray with parchment paper .
6. 6

   Roll out the dough on a dusted work surface until it is 3/4 inch thick. Cut out cookies using a 1 inch clover shaped cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Reroll and repeat until all the dough is used up.
7. 7

   Sprinkle chopped pistachios on top of each cookie.

   pistachios: 3 Tbsp
8. 8

   Place cooking tray in middle rack and bake for 15 to ⏱️ 20 minutes , until the cookies turn a light golden color.
9. 9

   Remove cookies from oven and let it cool on tray for ⏱️ 5 minutes . Then carefully transfer to a wire rack to cool completely. Be careful when you transfer the cookies as they crumble very easily.