Kulche Birinjee
3/4 cup butter (1 1/2 sticks), softened to room temperature
3/4 cup sugar
2 egg whites
2 cups white rice flour
1/2 tsp. ground cardamom
1/4 cup coarsely chopped pistachios (you can leave out if you don't like nuts)
1/4 cup shelled whole pistachios
Instructions:
Preheat oven to 350 degrees.
Beat butter and sugar with an electric mixer until light and creamy. Add the egg whites and mix until smooth. Gradually add the rice flour, cardamom and pistachios (if you choose to use them). 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. Next, 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.
Continue with the remainder of the dough, setting the cookies 1 ½ inches apart.
Bake for 12-14 mintues. Let it cool before eating.
No comments:
Post a Comment