Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
1 cup | Confectioner's sugar -- |
\N \N | Sifted |
2 \N | Egg yolks |
2½ cup | Rice -- ground |
½ teaspoon | Cardamom -- ground |
1 \N | Egg white -- lightly beaten |
½ cup | Pistachios -- finely |
\N \N | Chopped |
Oven temperature: 180 C (350 F) Cooking time: 15 minutes Cream butter and sugar until light and fluffy. Gradually add egg yolks, beating well.
Sift ground rice with cardamom and fold into butter mixture to form a soft dough. Knead for 2 minutes, cover bowl and let dough rest for 1 hour.
Take generous teaspoonfuls of dough and shape into balls. Place on ungreased baking sheets. Using thimble, make 3 crescent shapes on each cookie.
Brush cookies very lightly with egg white and sprinkle lightly with chopped nuts. Bake in a moderate oven for 15 minutes. Do not let tops colour; base should be golden brown.
Leave on baking sheets for 5 minutes, then lift off onto wire racks to cool completely. Store in a sealed container.
Recipe By : The Complete Middle East Cookbook - by Tess Mallos From: Favorite Fruitcakes By Moira Hodg File