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Delicate Afghan Butter Cookies/Kulche

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Ingredients

Adjust Servings:
3/4 cup butter, softened to room temperature (1 1/2 sticks)
3/4 cup white sugar
2 egg whites
2 cups rice flour (finely ground, ie not course)
1/2 teaspoon freshly ground cardamom (please use freshly ground, it makes it so much tastier)
1/4 cup coarsely chopped unsalted pistachios
1/4 cup shelled whole unsalted pistachios

Nutritional information

83.5
Calories
38 g
Calories From Fat
4.3 g
Total Fat
2.3 g
Saturated Fat
9.2 mg
Cholesterol
33.2 mg
Sodium
10.5 g
Carbs
0.3 g
Dietary Fiber
3.9 g
Sugars
1 g
Protein
19g
Serving Size

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Delicate Afghan Butter Cookies/Kulche

Features:
    Cuisine:

    ok wow these are wonderful .i made them with almonds as my younger sis doesnt like pistichios , weirdo lol getrice flour to make these babies they are great i can even see thes with lemon or lime great cookie

    • 44 min
    • Serves 40
    • Easy

    Ingredients

    Directions

    Share

    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 afghancooking net , ok wow these are wonderful i made them with almonds as my younger sis doesnt like pistichios , weirdo lol getrice flour to make these babies they are great i can even see thes with lemon or lime great cookie, Originally tagged just for us here at home, a neighbor was having a slew of grandkids for the weekend & I decided to gift her batches of several cookies I was planning to make anyway! Still kept a handful for ourselves, & we really like these tasty one, especially with the pistachios in ’em! Easy to make & a delight to eat ~ Couldn’t be better! Thanks for sharing the recipe! [Made & reviewed in the Almost 5 Special Event]


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Beat Butter and Sugar Until Light and Creamy.

    3
    Done

    Add the Egg Whites and Mix Until Smooth.

    4
    Done

    Gradually Add the Rice Flour, Cardamom and Pistachios. Mix Well.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    Place a Pistachio in the Center of the Cookie and Press Lightly. Continue With the Remainder of the Dough.

    8
    Done

    Bake For 12-14 Minutes. Do not Let Them Brown. Let It Cool Before Eating.

    9
    Done

    Enjoy!

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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