Yield: 36 cookies
1 cup butter
1 cup powdered sugar
1 egg yolk
1 teaspoon ground cardamom
2 cups chickpea flour
Directions:
1
Beat butter & powdered sugar together until creamy.
2
Add egg yolk & cardamom.
3
With your hands knead in the chickpea flour until smooth.
4
Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
5
Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
6
Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.
1 cup butter
1 cup powdered sugar
1 egg yolk
1 teaspoon ground cardamom
2 cups chickpea flour
Directions:
1
Beat butter & powdered sugar together until creamy.
2
Add egg yolk & cardamom.
3
With your hands knead in the chickpea flour until smooth.
4
Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
5
Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
6
Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.
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