middle eastern cardamom shortbread (gluten free)

How To Make middle eastern cardamom shortbread (gluten free)

• 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 into balls. Place, 2 inches apart, on 2 parchment paper-lined rimless baking sheets. With a glass, flatten to about 1/2-inch thickness. Sprinkle with pistachios.
• 3

  Bake in top and bottom thirds of 325°F oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden.
• 4

  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.).
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card