Koloocheh

Instructions

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.