Recipe - Kalucheh Berenj (Rice Cookies)

1 cup Butter
1 cup Confectioner's sugar
Sifted
2 Egg yolks
2 One half cup Rice ground
One half teaspoon Cardamom ground
1 Egg white lightly beaten
One half cup 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.

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