Sonia Connolly (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sonia) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
gluten_free2022-04-26 08:02 pm
sonia) wrote in gluten_free2022-04-26 08:02 pm
Entry tags:
Iranian Butter Cookies
A friend brought these over, and they are melt-in-your-mouth delicious. I asked for the recipe, since they're new to me.
Ingredients
Unsalted butter - 1/2 pound (2 sticks)
Confectioner's sugar - 1 cup
Egg yolk - 1
Cardamom, ground - 3/4 teaspoon
Brown rice flour - 2 cups (white rice flour also works)
Salt - 1 pinch
Slivered Almonds or pine nuts - As needed for topping cookies
Method
1.) Melt butter and then cool to tepid.
2.) Whisk together butter and sugar until smooth and pale.
3.) Stir in egg yolk and cardamom until thoroughly blended.
4.) Stir in flour until thoroughly blended. The dough will be stiff and pasty.
5.) Place dough in a plastic bag and refrigerate for at least 2 hours up to 24 hours.
6.) Place racks in center of oven and pre-heat to 350 degrees F.
7.) Line 2 baking sheets with parchment.
8.) Scoop generous 1 teaspoon size balls of dough and roll between palms until round.
9.) Place dough balls on lined baking sheet and flatten slightly. Leave at least 1" between balls.
10.) Top cookies with nuts in random pattern. Push nuts into dough.
11.) Bake for 17 to 20 minutes until edges of cookies are golden.
12.) Allow to cool moderately on baking sheet then pick up parchment to move all cookies onto a cooling rack. The cookies are fragile when hot so do not attempt to move cookies until partially cooled.
13.) After about 20 minutes on the cooling rack the cookies may be moved to a plate for serving.
Ingredients
Unsalted butter - 1/2 pound (2 sticks)
Confectioner's sugar - 1 cup
Egg yolk - 1
Cardamom, ground - 3/4 teaspoon
Brown rice flour - 2 cups (white rice flour also works)
Salt - 1 pinch
Slivered Almonds or pine nuts - As needed for topping cookies
Method
1.) Melt butter and then cool to tepid.
2.) Whisk together butter and sugar until smooth and pale.
3.) Stir in egg yolk and cardamom until thoroughly blended.
4.) Stir in flour until thoroughly blended. The dough will be stiff and pasty.
5.) Place dough in a plastic bag and refrigerate for at least 2 hours up to 24 hours.
6.) Place racks in center of oven and pre-heat to 350 degrees F.
7.) Line 2 baking sheets with parchment.
8.) Scoop generous 1 teaspoon size balls of dough and roll between palms until round.
9.) Place dough balls on lined baking sheet and flatten slightly. Leave at least 1" between balls.
10.) Top cookies with nuts in random pattern. Push nuts into dough.
11.) Bake for 17 to 20 minutes until edges of cookies are golden.
12.) Allow to cool moderately on baking sheet then pick up parchment to move all cookies onto a cooling rack. The cookies are fragile when hot so do not attempt to move cookies until partially cooled.
13.) After about 20 minutes on the cooling rack the cookies may be moved to a plate for serving.
no subject
Mmmmmm these look delicious!
I’m going to try with some pistachios on top for a touch of spring-like green.
Do they spread out?
no subject