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.
Steps
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.
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.
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 !.
Ingredients
butter, white sugar, egg whites, rice flour, cardamom, pistachios