Name: Kalucheh Berenj (Rice Cookies)
Ingredients: 1 c Butter; 1 c Confectioner's sugar --; Sifted; 2 Egg yolks; 2 1/2 c Rice -- ground; 1/2 ts Cardamom -- ground; 1 Egg white -- lightly beaten; 1/2 c Pistachios -- finely; Chopped

The faith exercised in prayer is faith in the God who sovereignly accomplishes His will. When we pray, our faith recognizes, explicitly or implicitly, the overruling providential purposes of God. We may at times be given insight into that will, enabling us to pray with absolute confidence in God’s plan to answer as we ask. But surely those cases are rare – more rare even than our subjective, emotional desires would lead us to suspect.

Douglas Moo

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1	c	Butter
1	c	Confectioner's sugar —
		Sifted
2		Egg yolks
2 1/2	c	Rice — ground
1/2	ts	Cardamom — ground
1		Egg white — lightly beaten
1/2	c	Pistachios — finely
		Chopped

INSTRUCTIONS

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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