Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2007
- 1 cup unsalted butter softened
- 1 1/2 cup icing sugar
- 1 egg
- 2 cups rice flour
- 1/4 teaspoon ground cardamom
- 1 pinch salt
- 3 tablespoons finely chopped pistachio nuts
MethodIn 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.)
Nutritional facts Per cookie: about
- Sodium 2 mg
- Protein 1 g
- Calories 77.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 1.0
- Vitamin A 4.0