Best Afghan Cookies Recipes
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
AFGHAN COOKIES
A great cookie to have with tea or coffee, The balls can be rolled in finely chopped nuts before baking. They can also be dredged in powdered sugar after baking, but these are quiet sweet, so taste one before you decide to roll them in sugar.
Provided by Anna P.
Categories Dessert
Time 30m
Yield 3-4 Dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the chopped dates in a small cup and cover with the boiling water for 10 to 15 minutes.
- Drain and discard the liquid.
- Combine the flour, cocoa, and baking powder.
- In a large bowl, cream the vegetable shortening and sugar until light and fluffy.
- Stir in the dates.
- Beat in the vanilla extract.
- Gradually blend in the dry ingredients.
- Fold in the cornflakes.
- Break off walnut size pieces of the dough and roll into balls.
- Place 1 1/2 inches apart on ungreased baking sheets.
- Bake for 12 to 15 minutes, or until firm to the touch.
- Transfer to wire racks to cool.
Nutrition Facts : Calories 813.5, Fat 52.8, SaturatedFat 15.5, Sodium 259.6, Carbohydrate 84, Fiber 5.5, Sugar 31.5, Protein 7.4
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