Gluten-Free Cardamom Shortbread
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Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth.
Servings: 48 cookies
Ingredients:
Clockwise from top right: Gluten-Free Cardamom Shortbread, Sugar-Reduced Sugar Cookie Ornaments, Bluten-Free Rocky Road Snowballs, Dairy-Free Chocolate Almond Biscotti, Dairy-Free Apple Hermits
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 77 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 4% |
Suggested Recipes
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1 cup (250 mL) unsalted butter, softened
1-1/2 cups (375 mL) icing sugar
1 egg
2 cups (500 mL) rice flour
1/4 tsp (1 mL) ground cardamom
Pinch salt
3 tbsp (50 mL) finely chopped pistachios
Preparation:
In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Tags:
Cookies-Bars-Squares; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Nuts; Bake; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: December 2007
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