Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)
Created by dienia b on June 29, 2015
- Servings: 40
- Prep Time: 15m
- Cook Time: 12m
- Recipe #19764
Ingredients
- 3/4 cup butter (softened to room temperature)
- 3/4 cup granulated sugar
- 2 egg whites
- 2 cups rice flour
- 1/2 teaspoon ground cardamom
- 1/4 cup pistachios (coarsely chopped unsalted)
- 1/4 cup pistachios (shelled whole unsalted)
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Beat butter and sugar until light and creamy.
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Step 3: Add the egg whites and mix until smooth.
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Step 4: Gradually add the rice flour, cardamom and pistachios. Mix well.
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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.
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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.
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Step 7: Place a pistachio in the center of the cookie and press lightly. Continue with the remainder of the dough.
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Step 8: Bake for 12-14 minutes. Do not let them brown. Let it cool before eating.