I got these off the net a few months ago (an eternity in net-time)

Nan-e Shirini-ye Khoshk (Persian Cookies)

1-1/2 c. butter
1-1/2 c. powdered sugar
1 tsp vanilla extract)
4 c. flour
1 egg white (optional)
slivered almonds or ground walnuts (optional)

Beat butter and powdered sugar together until creamy.  Add vanilla
extract or other flavoring (orange rind, lemon juice, etc).  Add
flour and blend well. Refrigerate for a couple of hours.  Roll out
dough between waxed paper to the desired thickness.  With floured
cookie cutters, cut the dough into the shapes desired.  If desired,
brush tops with beaten egg white before baking, and/or sprinkled
with slivered almonds or ground walnuts.  Place on greased cookie
sheets and bake at 350F for 10 to 12 minutes, depending upon the
thickness of the cookies.

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Nan-e Nokhochi (Chickpea Flour Cookies)

1 c. butter
1 c. powdered sugar
1 egg yolk
1 tsp. ground cardamom
2 c. chickpea flour

Beat butter & powdered sugar together until creamy.  Add egg yolk
& cardamom.  With your hands knead in the chickpea flour until
smooth.  Pinch off tiny pieces of dough about the size of hazelnuts;
roll them into balls between the palms of your hands.  Decorate the
tops of the cookies by pricking them with the tines of a fork or by
pressing the back of the tines horizontally onto the cookies.  Place
on a lightly greased cookie sheet and bake in a slow oven (300F)
for about 30 minutes. This dough is very "short" and needs to be
well kneeded.  For an even "shorter" dough, omit the egg yolk.

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Nan-e Berenji (Rice Flour Cookies)

2 c. butter (or 1 c. butter and 1 c. margarine)
3/4 c. powdered sugar
2 eggs, separated
4 c. very fine rice flour
2 T. rose water (or 2 tsp. vanilla extract)
several T. poppy seeds

Beat butter well.  Add powdered sugar gradually, beating it in
thoroughly.  Add the egg yolks one at a time, beating continuously,
Stir in flour until well blended.  Add the rose-water.  Beat the egg
whites until stiff, and fold them into the dough.  Cover and
refrigerate the dough for 24 hours. Roll out dough between waxed
paper to a thickness of 1/4 inch.  Use a round cookie cutter to
cut out the cookies.  Score the tops with the times of a fork or
imprint them with a pattern.  Sprinkle with poppy seeds.  Bake on
a greased cookie sheet in a 325F oven for 15 to 20 minutes.  These
cookies crumble very easily.  They should remain white in color.

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Nan-e Ardi (Flour Cookies)

1 c. butter
1 c. powdered sugar
2 c. flour
1 tsp. ground cardamom
1 egg white
1-2 T. sesame seeds

Beat the butter until creamy.  Beat in the confectioners sugar
gradually. Stir in flour and cardamom, mixing until well blended.
Shape into round cookies.  Brush the tops with egg white.  Sprinkle
the tops with sesame seeds. Bake on a greased cookie sheet at 325F
for about 20 minutes.

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Nan-e Chai (Tea Cookies)

1 c. butter
1 c. powdered sugar
2 c. flour
1 tsp. ground cardamom
1 egg white
1-2 T. sesame seeds

Beat the butter until creamy.  Beat in the confectioners sugar
gradually. Stir in flour and cardamom, mixing until well blended.
Shape into round cookies.  Brush the tops with egg white.  Sprinkle
the tops with sesame seeds. Bake on a greased cookie sheet at 325F
for about 20 minutes.

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Nan-e Chai (Tea Cookies)

1-1/2 c. butter
1-1/2 c. powdered sugar
2 egg yolks
4 c. flour
1/2 tsp. vanilla extract
2 egg whites, beaten
several T. slivered almonds (optional)

Beat butter until creamy.  Add powdered sugar gradually, beating
until it is well blended.  Add egg yolks and beat a few minutes
longer. Work in flour gradually.  Add vanilla extract.  Refrigerate
for a couple of hours. Roll out dough between waxed paper to a
thickness of 1/4 inch.  With floured cookie cutters, cut out cookies
from the dough.  Place them on greased baking sheets.  Brush with
tops with beaten egg whites.  If desired, sprinkle the tops with
slivered almonds.  Bake in a 350F oven for 10 minutes; then reduce
the heat and bake 2 minutes longer, or until th cookies are golden
brown.