Ingredients
-
3/4
-
3/4
-
2
-
2
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
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! |