Gluten-Free Cardamom Shortbread - cooking recipe

Ingredients

1 cup unsalted butter, softened (250 mL)
1 1/2 cups icing sugar (375 mL)
1 egg
2 cups rice flour (500 mL)
1/4 teaspoon ground cardamom (1 mL)
1 pinch salt
3 tablespoons finely chopped pistachio nuts (45 mL)

Preparation

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.
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.
Bake in top and bottom thirds of 325\u00b0F (160\u00b0C) 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.).