| 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 | t | 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
A Message from our Provider:
“Jesus: Everything else will fade”