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Gluten-Free Cardamom Shortbread

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“From Canadian Living. Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth. Chilling time for dough not included in times given. * I use more cardamom, feel free to use as much or little as you like.”
READY IN:
37mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
  2. Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
  3. Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).

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