Cardamom Cookies
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 with white rice flour, but I prefer to use whole-grain brown rice flour (now widely available; Bob's Red Mill is a common brand) because it gives a more melting texture with a little grit, like cornmeal. If you like a more intensely spiced cookie, use the full teaspoon of cardamom; the lesser amount offers a more nuanced flavor.
Recipe by Cooking Light November 2014
