These Afghan Rice Flour Butter Cookies are a delightful treat, perfect for any occasion. Made with simple ingredients, they are gluten-free and have a unique texture and flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg white to the mixture and beat until smooth.
Ensure the egg white is fully incorporated for a consistent dough.
Gradually mix in the rice flour and cardamom until a dough forms.
Add the dry ingredients slowly to avoid lumps.
Fold in the chopped pistachios.
Chop the pistachios finely for even distribution.
Scoop a tablespoon of dough, roll it into a ball, and place it on a baking sheet. Flatten slightly with your palm.
Use a cookie scoop for uniform sizes.
Press the back of a fork onto each cookie to create a criss-cross pattern.
Dip the fork in water to prevent sticking.
Bake the cookies in the oven for 12-14 minutes, ensuring they do not brown.
Check the cookies at 12 minutes to avoid overbaking.
Let the cookies cool completely before serving.
Cooling helps the cookies set and enhances their texture.
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