Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)
Recipe: #19764
June 29, 2015
Categories: Desserts, Cookies, Shaped, Pistachio, Middle Eastern, Christmas, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"afghancooking via UmmBinat"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (14 g)
- Calories 65.5
- Total Fat - 3.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 9.2 mg
- Sodium - 30.6 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.6 g
- Sugars - 3.8 g
- Protein - 0.8 g
- Calcium - 3.2 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Beat butter and sugar until light and creamy.
Step 3
Add the egg whites and mix until smooth.
Step 4
Gradually add the rice flour, cardamom and pistachios. Mix well.
Step 5
Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok). Flatten the dough with the palm of your hand. The cookie will not rise or spread during cooking.
Step 6
Press the back of a fork into the dough, making a cross-cross with the tines of the fork (like you would with a peanut butter cookie). If the fork begins to stick, dip it in a glass of cold water from time to time.
Step 7
Place a pistachio in the center of the cookie and press lightly. Continue with the remainder of the dough.
Step 8
Bake for 12-14 minutes. Do not let them brown. Let it cool before eating.
Tips
No special items needed.
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