Made This Recipe? Add Your Photo
From Canadian Living. Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth. Chilling time for dough not included in times given. * I use more cardamom, feel free to use as much or little as you like.
- In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
- Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
- Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).
So good! I love cardamom, and these are just up my alley :) I cut back the sugar, too, just because I'm not so sweet toothed, but followed the recipe to the letter in any other respect. Will definitely make them again, thanks for sharing!!
Made for Ramadan Tag 2012 / N*A*M*E Forum
Nice little shortbread cookies. I found they were a tad sweet and would cut out a 1/2 cup sugar next time, although I don't use measuring cups so I may have measured a bit wrong. I used organic cane sugar which I powdered in coffee/spice mill to be corn free, white rice flour, way extra freshly ground cardamom (double or more, love it!), sea salt, plus the rest of the ingredients. May make them again reducing the sugar somewhat. Made for Summer 2012 NA*ME TAG! (June, July, August)