3/4 cup white rice flour
3/4 cup cornstarch
½ cup icing sugar
Pinch of salt
¼ tsp. finely ground cardamom (optional)
3/4 cup butter
1 tsp. vanilla extract
2-3 tbsp. chopped unsalted pistachio nuts (optional)
Whip the butter with an electric mixer for about 1 minute. Stir in the vanilla extract. Add the icing sugar and whip for another 1-2 minutes.
Sift the flour and cornstarch together. If you want to spice up the shortbread, add the cardamom with the sugar and flour. Stir the rice flour mixture into the butter mixture until you can form a ball of dough. Wrap the dough in plastic wrap and chill for at least an hour.
Shape the dough into 1” balls. Place on a greased cookie sheet and flatten with a fork. If desired, sprinkle chopped pistachio nuts on top of the cookies. Bake at 300º for 17-20 minutes until the cookies are firm to the touch, or the edges are lightly golden.
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