Kalucheh berenj (rice cookies)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Confectioner's sugar -- |
| Sifted | ||
| 2 | Egg yolks | |
| 2½ | cup | Rice -- ground |
| ½ | teaspoon | Cardamom -- ground |
| 1 | Egg white -- lightly beaten | |
| ½ | cup | Pistachios -- finely |
| Chopped | ||
Directions
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