Delicate Afghan Butter Cookies/kulche Birinjee (Gluten Free)

Time

Prep 10 min · Cook 14 min · 24 min total

Difficulty

easy

1. 1

   Preheat oven to 350 degrees. Beat butter and sugar until light and creamy. Add the egg whites and mix until smooth.

2. 2

   Gradually add the rice flour, cardamom and pistachios. 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.

3. 3

   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.

4. 4

   Place a pistachio in the center of the cookie and press lightly. Continue with the remainder of the dough.

5. 5

   Bake for 12-14 minutes. Do not let them brown. Let it cool before eating.

   14 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.