Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)

Recipe by UmmBinat
READY IN: 24mins
SERVES: 40
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup butter, softened to room temperature (1 1/2 sticks)
  • 34
  • 2
    egg whites
  • 2
    cups rice flour (finely ground, ie not course)
  • 12
    teaspoon freshly ground cardamom (please use freshly ground, it makes it so much tastier)
  • 14
    cup coarsely chopped unsalted pistachios
  • 14
    cup shelled whole unsalted pistachios
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Beat butter and sugar until light and creamy.
  • Add the egg whites and mix until smooth.
  • Gradually add the rice flour, cardamom and pistachios. Mix well.
  • 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.
  • Press the back of a fork into the dough, making a criss-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.
  • Place a pistachio in the center of the cookie and press lightly. Continue with the remainder of the dough.
  • Bake for 12-14 minutes. Do not let them brown. Let it cool before eating.
  • Enjoy!
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