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Ab-e dandon (cardamom cookies)

Ab-e dandon (cardamom cookies)
Los Angeles Times

Tomorrow night is the beginning of Eid al-Adha, the Muslim holiday corresponding to the final day of the Mecca pilgrimage. Non-Muslims are probably more familiar with Eid al-Fitr, which ends the Ramadan fast, but Eid al-Adha -- the Feast of ... Read more

Total time: 1 hour, 10 minutes | Makes about 3 dozen cookies
  • 3 1/2 cups flour
  • 1 1/2 cups confectioners' sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly ground cardamom
  • 3/4 cup vegetable oil
  • 1 tablespoon rose water
  • 2 tablespoons ground pistachios

Step 1Sift the flour, 1 1/4 cups confectioners' sugar, baking powder and cardamom into a mixing bowl. Warm the oil in a pan, then slowly add it to the flour, mixing well. Add the rose water and use your hands to thoroughly combine. The mixture will be crumbly and will barely hold together when pressed between your fingertips. Cover and let the mixture sit for half an hour.

Step 2Heat the oven to 400 degrees. Form the dough into balls the size of a walnut. Make an indentation in the middle with your thumb.

Step 3Place the cookies on a greased baking sheet on a rack in the top third of the oven and bake until they crack and become crumbly but are still pale in color, 10 to 12 minutes.

Step 4Remove the cookies from the oven. Sprinkle with the ground pistachios and the remaining one-fourth cup of confectioners' sugar. Cool and serve.

Note: From "Afghan Food & Cookery: Noshe Djan" by Helen Saberi. The name of this cookie ("water of the teeth") implies that they melt as soon as you bite into them. The dough will appear very crumbly.


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