Persian Chickpea cookies with Pistachio

🥘 Ingredients

• vegetable oil ½ cup
• confectioners' sugar ¾ cup
• ground cardamom 1 tsp
• rose water ½ Tbsp
• chickpea flour 149 g
• pistachios 3 Tbsp

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.
2. 2

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