In a sauce pan, add the sugar and water and mix well to dissolve.
Let the water come to a boil and then simmer until it reduces to about ¾ cup. It took me about 7 to 8 minutes.
Let the sugar syrup cool down and come to room temperature.
TO MAKE THE COOKIE DOUGH –
Sift the rice flour and cardamom in a bowl.
I made the cookie dough in my stand mixer. Whisk the butter, sugar and oil until it is light and creamy.
Add the milk and mix well.
Now add the sifted flour mixture and mix.
Slowly add the sugar syrup to the mixer and keep mixing until all the sugar syrup is used. The dough will be very thin at thin point.
Cover the dough and refrigerate for 4 to 6 hours. We can even refrigerate it overnight.
TO BAKE THE COOKIES –
Preheat the oven to 350 F. Line 2 baking sheets with parchment.
Scoop a tablespoon full of dough and roll it into a smooth ball. Flatten the balls slightly and place it on the prepared baking sheet.
With a spoon, make lines on the cookies as shown in the pictures.
Sprinkle with pistachios and bake for about 15 minutes. Keep an eye on them from about 12 minutes. Make sure that the cookies don’t change color. Remove the cookies from the oven when the bottom of the cookies would just start turning light brown.
Let it cool in the pan for 5 minutes and then carefully transfer it to a cooling rack. Store in airtight container when completely cooled.