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
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.
Yields
1 Servings