Broadway James is in rehearsal for his next Broadway show – The Kite Runner. It was a hit on the West End and is coming here for a very limited run, July 6 – October 30, 2022. So don’t delay, get those tickets today!!
This recipe comes from the show’s cultural advisor Humaira Ghilzai. A slightly different version of these cookies are traditionally eaten to celebrate Nowroz, the New Year, which occurs in March. James made these for the company’s first Wine and Unwind, which seems appropriate to celebrate the new beginning of the show. Looks like everyone enjoyed them!
Kulcha e Birinji | Afghan Rice Flour & Pistachio Butter Cookies
Serving size: Makes around two dozen cookies.
Ingredients
3/4 cup butter (1 1/2 sticks), softened to room temperature
3/4 cup cane sugar or coconut sugar
2 egg whites
2 cups white rice flour
1/2 teaspoon ground cardamom (consider using fresh cardamom pods and grinding them yourself. Or, just double the amount of cardamom!)
1/4 cup coarsely chopped pistachios (optional, if you don’t like nuts, but if that’s the case, why are you making pistachio cookies? )
1/4 cup shelled whole pistachios
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat butter and sugar with an electric mixer until light and creamy. Add the egg whites and mix until smooth. Gradually add the rice flour, cardamom, and pistachios (if you choose to use them). Mix well.
3. Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok). Flatten the dough with the palm of your hand. The cookie will not rise or spread during cooking. Next, press the back of a fork into the dough, making a criss-cross with the tines of the fork (like you would with a peanut butter cookie). If the fork sticks, dip it in a glass of cold water from time to time. Place a pistachio in the center of the cookie.
4. Continue with the remainder of the dough, setting the cookies 1 ½ inch apart.
5. Bake for 12-14 minutes. Let it cool before eating.
The Backstage Baker 