| 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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