Nan-e Par is a famous sweet in Kerman
Preheat the oven to 170° (330 Fahrenheit).
Mix powdered sugar and palmin soft or vegetable shortening in a food processor* for 5 - 10 minutes until smooth.
Add the egg yolks and continue mixing.
Add flour spoon by spoon, at the end ad cardamom powder and mix to a smooth dough.
Put dough on a floured work surface and knead well at first, then roll out.
Cut out cookies with a cookie cutter* and punch little holes around the edge with a feather or a fork.
Using brewed saffron, place small dots on the center of the cookies and garnish with ground pistachios.
Bake cookies in oven for 10 min until edges are golden brown. Be sure to let them cool completely on a cooling rack before you touch them, otherwise they will fall apart immediately.
Once they are completely cool, place them in a sheet pan.
The cookies will last about 2 weeks when packed airtight.