Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)

Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)

Ingredients:
Canola oil
Powdered sugar
Cardamom
Water
Chickpea flour (besan)
Pistachios

Directions:
1. Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy.
2. Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky.
3. Dust work surface with chickpea flour, knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and 3/4-inch thick. Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator.
4. Preheat oven to 300°F.
5. Unwrap dough.
6. Use cloverleaf cookie cutter, and cut out dough.
7. Place cookies on nonstick cookie sheet, leaving 1 inch between pieces to allow for spreading.
8. Decorate each with slivered pistachios.
9. Place sheet on rack in center of oven.
10. Bake for 25 to 30 minutes, or until cookie bottoms are light golden.
11. Remove cookies from oven, and allow to cool.