Gluten Free Cardamom Shortbread

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From canadian living. Inspired by traditional persian rice flour shortbreads, these pretty white delights just melt in your mouth. Chilling time for dough not included in times given. * i use more cardamom, feel free to use as much or little as you like.

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Steps

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In large bowl , beat butter with sugar until light.

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Beat in egg.

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In separate bowl , whisk together rice flour , cardamom and salt.

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Stir into butter mixture in 2 additions to make smooth dough.

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Cover and refrigerate until firm , about 1 hour.

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Roll by 1 tbsp into balls.

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Place , 2 inches apart , on 2 parchment paper-lined rimless baking sheets.

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With fork , flatten to about 1 / 2-inch thickness.

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Sprinkle with pistachios.

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Bake in top and bottom thirds of 325f oven for 17 to 20 minutes , rotating and switching pans halfway through , or until firm to the touch and edges are light golden.

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Let cool on pans for 2 minutes.

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Transfer to racks.

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Let cool.

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Ingredients

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unsalted butter, icing sugar, egg, rice flour, ground cardamom, salt, pistachio nuts