These cookies are a delightful twist on traditional Persian chickpea flour cookies, offering a rich, buttery texture and a hint of aromatic spices.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream the butter and powdered sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mix in the vanilla extract and ground cardamom until well combined.
Vanilla extract enhances the aroma of the cookies.
Gradually add the chickpea flour, mixing until a smooth dough forms.
Knead gently to avoid overworking the dough.
Shape the dough into small balls, about the size of a hazelnut, and place them on the prepared baking sheet.
Use a small cookie scoop for uniform sizes.
Bake in the preheated oven for 25-30 minutes, or until the cookies are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool completely on a wire rack before serving.
Cooling ensures the cookies set properly and enhances their texture.
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