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 or margarine (I prefer earth balance) at ROOM TEMPERATURE *this is key!
1 egg
1 tsp 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 12-15 minutes. (Keep an eye to make sure they don’t start to burn!)
(this is with the coconut sugar which is why the cookie turned out so dark. good, but nowhere near as delicious as regular white sugar!
