INGREDIENTS:
3/4 cup all purpose flour
2 tbsp semolina
2 tbsp chickpea flour
3/4 cup Crisco + 2 tsp water
1/2 cup green colored sugar
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
1 tbsp grated pistachios
DIRECTIONS:
Cream the shortening and sugar until light and fluffy. Then add 1 tsp of vanilla, cardamom powder, nutmeg powder, and the grated pistachios. Mix the flours and baking powder together in a separate bowl and add it to the wet mixture. Knead it to make into sticky dough. Let this refrigerate for about 30 minutes.
Preheat the oven to 300 degrees F and line the cookie sheet with parchment paper. Make small cookies out of the dough and place them around 1 inch apart on the cookie sheet. Bake them for around 15-20 minutes or until the edges turn light brown. (Oven time may vary).
VARIATIONS:
1.You can use unsalted butter instead of shortening. If you use butter, you don't need to add water.
2. I used the green colored sugar to give the cookies a color of pistachios. You can just use plain white sugar and add green food color or omit the color all together.
