Iranian Rice Cookies
Wheat Free Recipe
A popular cookie in Iran, these are tender cookies made with confectioners sugar, ground rice, cardamom sprinkled with your choice of chopped pistachios or almonds.
1 cup butter
1 cup confectioners' sugar; sifted
2 egg yolks
2-1/2 cups ground rice
1/2 teaspoon ground cardamom
1 egg white; lightly beaten
1/2 cup finely chopped pistachios OR almonds
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 Cookies
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Wheat Free Tip
Unless Baked goods state "wheat free", assume that it contains wheat - this includes white and wholemeal breads and rolls, most rye breads, pizza bases, biscuits, crackers, scones, pretzels, cakes, donuts, puddings, pancakes, pies, sausage rolls and dumplings.