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| Rice Cookies( Kulchi Berenji)
Posted by SAFAA on 2/25/2010
Wheat Free Recipe
1 cup butter
1 cup confectioners' sugar; sifted
2 egg yolks
2-1/2 cup ground rice
1/2 teaspoon ground cardamom (or more)
1 egg white; lightly beaten
1/2 cup finely chopped pistachios OR almonds
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 350 degree 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.
Yield: 60 Iranian Rice Cookies