| 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
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