Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)
This is a beautiful naturally gluten free cookie that looks pretty and tastes very nice masha Allah. I make these as gifts as well as for family. Make sure not to over mix when making the whole batch. I always make a half batch at a time and bake as soon as possible. Over mixing or handling the batter will make the cookies tougher. Found on http://www.afghancooking.net.
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READY IN: 24mins
SERVES: 40
YIELD: 40 cookies
UNITS: US
INGREDIENTS
Nutrition- 3⁄4
- 3⁄4cup white sugar
- 2egg whites
- 2cups rice flour (finely ground, ie not course)
- 1⁄2
- 1⁄4cup coarsely chopped unsalted pistachios
- 1⁄4cup 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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