Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)

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.