Koloocheh

Method

1. In a bowl, beat 20 g of softened butter with 1 tbsp of icing sugar with a wooden spoon until pale and creamy, about 2 minutes. Beat in 1 egg yolk, 1 tbsp of plain yoghurt, 1 tsp of rosewater and 0.25 tsp of ground cardamom until smooth.
2. Sift in 110 g of plain flour with 0.25 tsp of baking powder and 1 pinch of salt, add 2 tbsp of milk and bring together with your fingertips into a soft, smooth dough that just leaves the bowl clean — do not knead it or the cookies will toughen. Wrap and rest in the fridge for 30 minutes.
3. Meanwhile make the filling: stir 35 g of finely ground walnuts with 20 g of caster sugar and 0.5 tsp of ground cinnamon until evenly sandy. It should hold loosely when pressed in the palm; if the walnuts are very dry, add a few drops of water.