Persian Chickpea Flour Cookies (Nan-E Nokhochi )

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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Nutrient	Quantity
Total fats	132.1554 g
Protein	86.853 g
Carbohydrates	290.9485 g
Energy	2607.84 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0972 g
Water	35.4495 g
Aspartic acid	4.2307 g
Calcium, Ca	1121.59 mg
Lutein + zeaxanthin	185.98 g
Fiber, total dietary	42.752 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	60.96 g
Niacin	17.4882 mg
Vitamin A, RAE	75.65 g
Arginine	6.5252 g
Riboflavin	1.5352 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.1754 g
Glutamic acid	9.8677 g
Sodium, Na	306.28 mg
Fatty acids, total saturated 16:1 undifferentiated	0.526 g
Total lipid (fat)	132.1554 g
Manganese, Mn	7.015 mg
Fructose	0.0119 g
Proline	2.061 g
Fatty acids, total saturated 16:0	12.4996 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	0.0119 g
Choline, total	139.434 mg
Sugars, total	137.4312 g
Serine	2.5558 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	5.4307 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	1.327 mg
Selenium, Se	25.512 g
Ash	17.6071 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	47.5306 g
Pantothenic acid	3.2889 mg
Phenylalanine	2.3814 g
Copper, Cu	5.5905 mg
Betaine	0.153 mg
Thiamin	4.0073 mg
Retinol	63.07 g
Methionine	1.4755 g
Iron, Fe	15.7819 mg
Carbohydrate, by difference	290.9485 g
Phosphorus, P	2459.78 mg
Folate, total	1064.1 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	2.3765 g
Cholesterol	184.45 mg
Valine	2.5493 g
Fatty acids, total saturated 18:2 undifferentiated	55.4599 g
Glycine	3.011 g
Carotene, alpha	6.46 g
Glucose (dextrose)	0.0306 g
Fatty acids, total saturated 14:0	0.3247 g
Zinc, Zn	16.8588 mg
Isoleucine	1.9856 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	56.7056 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	3.5114 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	481.38 IU
Folate, DFE	1064.1 g
Tryptophan	0.9661 g
Vitamin C, total ascorbic acid	0.42 mg
Phytosterols	72.68 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Starch	1.512 g
Lactose	0.0119 g
Tyrosine	1.9057 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	16.863 g
Fatty acids, total saturated	19.0452 g
Histidine	1.3283 g
Fatty acids, total monounsaturated	48.2851 g
Threonine	1.8904 g
Folate, food	1064.1 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	1.9658 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	541.27 mg
Lysine	1.5773 g
Potassium, K	2593.55 mg
Cystine	0.9089 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 cup	466.8	119.724	0
Butter	1 cup	1368	62.856	115.2
Egg yolk	1	54.74	0.6103	4.5118
Cardamom	1 teaspoon	6.22	1.3694	0.134
chickpea flour	2 cups	712.08	106.3888	12.3096