Persian Rice Cookies

1h
Prep Time
15m
Cook Time
1h 15m
Ready In


""

Original is 24 servings

Nutritional

  • Serving Size: 1 (30.6 g)
  • Calories 134.7
  • Total Fat - 8.3 g
  • Saturated Fat - 5 g
  • Cholesterol - 28 mg
  • Sodium - 1.9 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 6.3 g
  • Protein - 1.8 g
  • Calcium - 12.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 350 degrees.

Step 2

Line a cookie sheet with a Silpat; otherwise, oil the cookie sheet and line with wax paper.

Step 3

In a bowl, beat together the egg, sugar, and butter.

Step 4

Add the rice flour and cardamom to the mixture and start to combine into a dough.

Step 5

Drizzle in the rosewater and work it in.

Step 6

Add more flour if necessary to result in a dough that does not stick to your hands.

Step 7

Don't over-handle the dough because of the butter- if you do and starts to get really soft, stick it in a plastic bag and put it in the fridge for 20 minutes.

Step 8

Take pieces of dough and roll into a ball the size of a large egg yolk.

Step 9

Place it on the cookie sheet.

Step 10

Repeat until sheet is filled.

Step 11

Using a thimble or a small cap, make patterns on top of the cookies, it will be 3 interlinking circles on top.

Step 12

Sprinkle with poppy seeds.

Step 13

Bake the cookies for about 15 minutes (the cookies should be white when they are done, if they are browning on the edges, take them out right away).

Step 14

Cool the cookies completely before attempting to remove them (They will fall apart when warm so don't mess around with them until they cool!).

Tips


  • Silpat

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