these cookies are great with a strong cup of coffee or tea and store well either refrigerated or frozen. i bet they won't last that long, anyway.
rice flour butter cookies
makes 24 cookies
1/2 c butter, cubed
1/2 c icing sugar
1 egg yolk
1 1/4 to 1 1/2 c rice flour (see recipe)
1 1/2 tsp rose flower water (meh'ward)
1 egg white
2 tbsp semi coarsely ground pistachios
place the butter in a mixing bowl and let it come to room temperature.
add the icing sugar and with a mixer blend until creamy.
add the egg yolk and cream again.
add the rose flower water and blend once more. add the rice flour. depending upon the type of rice flour you are using, you may need up to 1 1/2 c. using the least amount will result in a softer more delicate cookie however it may also be harder to shape and they will spread more in the oven.
after mixing the rice flour in, cover and let it sit for a half hour at room temperature. then put it in the fridge for another 30 minutes.
preheat the oven to 350 F and line a cookie sheet or two with parchment paper.
take a heaped teaspoon of the dough and roll it into a ball. i find it helps to have a small dish of water beside me and i dip the ball into the water to wet it to help with the shaping.
place the ball on the baking sheet lined with parchment paper, and with your fingers shape a crescent which is a good 1/4 inch thick. don't make them thinner or they will not bake properly. i find it helps to make the shape pointed at each end.
after making all the cookies this way, take the side of spoon and make indentations as per the photo below.
coat the cookies with the egg white and then sprinkle the pistachios over the cookies.
bake the cookies for only 15 minutes; the tops should remain white. if they are browning turn the heat to 325F.
remove the cookies from the oven and let them cool completely. if you try to move them beforehand, they will fall apart.
once completely cooled, remove to a plate or container with a spatula. they should be stored in the fridge.