Ingredients
1 cup butter
1 cup confectioners sugar
1 egg yolk (optional)
1 T. ground cardamom
2 1/2 cups chickpea flour
Preparation
Beat the butter, sugar and cardamom together until creamy. Beat in the egg yolk (to make a firmer cookie, or omit to keep it more “short”). Mix in the flour and knead until smooth.
Traditionally the dough is rolled out and cut with a cookie cutter, or made by hand into little balls. As the dough is quite difficult to handle, I prefer the following alternative: Pack the dough firmly into a greased rectangular container so that it is about 1/2 inch thick. Cut across both ways to make 1/2 cubes. Chill the dough for about 1/2 hour, then carefully remove the cubes.
Place the cookies about 1 inch spacing on a baking sheet. Bake for 25 minutes at 300. Allow to cool on the sheet before removing.
