Delicate Afghan Butter Cookies Kulche Birinjee Gluten Free Recipes
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
DELICATE AFGHAN BUTTER COOKIES/KULCHE BIRINJEE (GLUTEN FREE)
This is a beautiful naturally gluten free cookie that looks pretty and tastes very nice masha Allah. I make these as gifts as well as for family. Make sure not to over mix when making the whole batch. I always make a half batch at a time and bake as soon as possible. Over mixing or handling the batter will make the cookies tougher. Found on http://www.afghancooking.net.
Provided by UmmBinat
Categories Dessert
Time 24m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat butter and sugar until light and creamy.
- Add the egg whites and mix until smooth.
- Gradually add the rice flour, cardamom and pistachios. Mix well.
- Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok). Flatten the dough with the palm of your hand. The cookie will not rise or spread during cooking.
- Press the back of a fork into the dough, making a criss-cross with the tines of the fork (like you would with a peanut butter cookie). If the fork begins to stick, dip it in a glass of cold water from time to time.
- Place a pistachio in the center of the cookie and press lightly. Continue with the remainder of the dough.
- Bake for 12-14 minutes. Do not let them brown. Let it cool before eating.
- Enjoy!
Nutrition Facts : Calories 83.5, Fat 4.3, SaturatedFat 2.3, Cholesterol 9.2, Sodium 33.2, Carbohydrate 10.5, Fiber 0.3, Sugar 3.9, Protein 1
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