Persian Rice Cookies with Rose Water

Apr 13

Apr 13 Persian Rice Cookies with Rose Water

Well, well, well finally a Persian sweet treat I can make & make easily! This recipe is so crazy straight forward it’s manageable & the results are mouth-watering. P.S. The batter will make your home smell SOO good. Rose water is fragrant AF! Good to note — I’ve made this cookie two different ways & now I can attest the recipe below is the best version.

Ingredients (this makes about 25 small cookies):

3 cups finely ground white rice flour
1 cup sugar
- you’ll notice my cookies are dark in some of the photos & light in others. That’s because I tried coconut sugar first (it’s healthier) & then I tested traditional white sugar. Safe to say the white sugar ones were much better! Taste + texture wise.
8 ounces unsalted butter (I prefer salted miyokos bc we keep a dairy free home) at ROOM TEMPERATURE *this is key!
1 egg
1 tablespoon rose water (I used 1 tbsp because I really wanted that flavor to be noticed)
2 tsp cardamom powder
poppy seeds
crushed pistachios (1/4 a cup or less)
rose petals (only if you wanna be realllll fancy) I got mine from Amazon!

Steps:

Preheat oven to 350.
Line a cookie sheet with parchment paper or reallllllly grease it down. You don’t want these beauts to stick!
Using a stand mixer (I use my kitchen aid) with a flat paddle attachment (this attachment only!!) cream the butter + sugar for 3-4 minutes.
Add egg in carefully. Keep mixing.
Add rose water + cardamom powder. Keep mixing.
SLOWLY pour in the flour - cup by cup. [Goal = SMOOTH dough.]
Shape balls into 1-inch blobs & place on baking sheet.
To give the classic design, press the back of a spoon down in the center of the ball to form a circular look.
Sprinkle each circle with poppy seeds.
Optional: for an extra somethin’ somethin’ sprinkle the cookies with your crushed pistachios + rose petals
Bake in oven for 11-14 minutes. (Keep an eye to make sure they don’t start to burn!)