Monday, April 4, 2016

Iranian Rice Cookies

This recipe comes from Saveur. These are some good cookies. They have a good consistency, subtle flavors that meld nicely, and are not overly sweet. The cardamom is the secret ingredient in my opinion.


¾ cup sugar
¼ tsp. rosewater

¾ tsp. sugar
1 egg yolk
1 cup rice flour
⅓ cup clarified butter or ghee
½ tsp. cardamom powder
¼ cup syrup
1 tbsp. poppy seeds


1. Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.

2. Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.

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