📝 About This Recipe
A beloved staple of Afghan tea time, these delicate, snow-white cookies are prized for their unique crumbly texture and aromatic profile. Crafted from fine rice flour and infused with the warmth of freshly ground cardamom, they are traditionally decorated with a signature stamp and a sprinkle of vibrant pistachios. These gluten-free gems offer a melt-in-your-mouth experience that perfectly balances subtle sweetness with floral notes, embodying the hospitable spirit of Kabul's pastry shops.
🥗 Ingredients
The Cookie Dough
- 2 cups Rice flour (superfine or sifted twice)
- 1 cup Powdered sugar (sifted to remove lumps)
- 3/4 cup Unsalted butter (clarified or very soft at room temperature)
- 1 large Egg yolk (at room temperature)
- 1 tablespoon Rose water (high quality culinary grade)
- 1 teaspoon Ground cardamom (freshly ground for best aroma)
- 1/4 teaspoon Salt (fine grain)
Garnish and Finish
- 2 tablespoons Pistachios (finely chopped or slivered)
- 1 teaspoon Dried culinary rose petals (optional, for decoration)
- 1/2 teaspoon Nigella seeds (traditional alternative to pistachios)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone mats to prevent sticking.
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2
In a large mixing bowl, cream together the softened unsalted butter and sifted powdered sugar using an electric hand mixer or a stand mixer until the mixture is pale, light, and fluffy (about 3-4 minutes).
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3
Add the egg yolk and rose water to the butter mixture, beating well until fully incorporated and the mixture looks silky.
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4
In a separate medium bowl, whisk together the rice flour, ground cardamom, and salt to ensure the spices are evenly distributed.
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5
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula until a soft, pliable dough forms that doesn't stick to your hands.
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6
Take a tablespoon-sized portion of dough (about 25g) and roll it between your palms to create a smooth, crack-free ball roughly the size of a walnut.
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7
Place the balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly.
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8
Using the back of a fork, a thimble, or a traditional wooden cookie stamp, gently press down on each ball to flatten it into a disc about 1/2 inch thick, creating a decorative pattern on top.
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9
Lightly press a few chopped pistachios or a pinch of nigella seeds into the center of each cookie.
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10
Bake in the center rack of the oven for 15-18 minutes. The cookies should remain white on top and only show a very faint hint of pale gold on the bottom; do not let them brown.
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11
Remove from the oven and let the cookies cool completely on the baking sheet. They are extremely fragile while warm and will crumble if moved too soon.
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12
Once fully cooled and set, carefully transfer to a serving platter or an airtight container.
💡 Chef's Tips
For the most authentic texture, use superfine rice flour; if your flour feels gritty, pulse it in a clean coffee grinder and sift it. If the dough feels too dry and crumbly to roll, add a teaspoon of melted butter or milk at a time until it holds together. Avoid over-baking at all costs; these cookies are meant to be 'shirini-e-khushk' (dry sweets) but should melt away on the tongue, not be crunchy. Freshly grinding your cardamom pods will yield a much more vibrant flavor than using pre-ground spices from a jar. Use high-quality clarified butter (Ghee) for a richer, more traditional flavor and a smoother dough consistency.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan green tea (Chai-e-Sabz) infused with cardamom. Arrange on a decorative platter with other Afghan sweets like 'Gosh-e-Fil' (Elephant Ears) for a festive celebration. Offer these as a gluten-free dessert option during Eid or family gatherings. Pair with a handful of dried mulberries and almonds for a traditional 'Nush-e-Jan' (snack) experience. Dip the edge of a cooled cookie into a little honey and extra crushed pistachios for an extra-indulgent presentation.