Snack: Cardamom Cookies Recipe | MyRecipes

Recipe by Naomi Duguid These cookies from the Persian tradition are a rather special gluten-free version of shortbread--just be sure to use powdered sugar that doesn't include a starch with gluten in it. The most classic version of the cookie is made wit

This recipe includes superfoods such as:

Brown Rice

Health benefits of Cardamom Cookies Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup powdered sugar
6 tablespoons unsalted butter, barely melted
5 tablespoons sunflower oil
3/4 to 1 teaspoon ground cardamom
1 large egg yolk
6.88 ounces brown rice flour (about 1 1/2 cups)
1/4 teaspoon salt
3 tablespoons finely chopped pistachios

Instructions

Combine sugar, butter, and oil in the bowl of a stand mixer; beat at medium speed for 1 1/2 minutes or until well combined and pale. Add cardamom and egg yolk, beating until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour and salt to butter mixture, beating just until combined. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; refrigerate 12 to 24 hours.
Preheat oven to 350 °.
Cover 2 baking sheets with parchment paper. Remove dough logs from refrigerator. Cut each log into 20 slices; place slices 1 inch apart on baking sheets. (Pat slices together if they crumble.) Sprinkle with pistachios. Bake at 350 ° for 17 minutes or until edges begin to brown, rotating pans halfway through. Let stand 5 minutes; place cookies on a wire rack. Cool completely.