Wheat Free Recipe

Iranian Rice Cookies
Wheat Free Recipe

Ingredients:
1 cup butter
1 cup confectioners' sugar; sifted
2 egg yolks
2-1/2 cup ground rice
1/2 teaspoon ground cardamom (or more)
1 egg white; lightly beaten
1/2 cup finely chopped pistachios OR almonds

Directions:
Cream butter and sugar until light and fluffy. Gradually add egg yolks, beating well.

Sift ground rice with cardamom and fold into butter mixture to form a soft dough. Knead for 2 minutes, cover bowl and let dough rest for 1 hour.

Take generous teaspoonfuls of dough and shape into balls. Place on ungreased baking sheets. Using thimble, make 3 crescent shapes on each cookie.

Brush cookies very lightly with egg white and sprinkle lightly with chopped nuts. Bake in a moderate 350 degree oven for 15 minutes. Do not let tops colour; base should be golden brown. Leave on baking sheets for 5 minutes, then lift off onto wire racks to cool completely. Store in a sealed container.

Yield: 60 Iranian Rice Cookies