Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 13
Ingredients
- 1 cup rice flour
- ½ cup (1 stick) unsalted butter at room temperature
- ½ cup powdered sugar
- ½ tsp cardamon powder
- 1 tbsp rose water
- ¼ tsp baking powder
- 1 egg yolk
- 1 tsp poppy seeds for garnish
Instructions
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In a bowl, mix rice flour, cardamon powder and baking powder. Set aside.
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In another bowl, whisk together(you can use an electric mixer or a hand mixer) the softened butter and powdered sugar until creamy.
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Add in the egg yolk and the rose water, then whisk more.
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Pour in the rice flour mixture. Mix just to combine, using a wooden spoon.
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Form a dough ball and cover with plastic wrap.
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Put the dough ball in a freezer for 30 minutes or until firm.
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Preheat oven to 350 °F.
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Form walnut size balls and place them in a non stick baking sheet.
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Flatten the dough balls by gently pressing down with your hands. You can flatten them more by using a masher as I did in this recipe(optional).
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10- Sprinkle some poppy seeds on each cookie dough.
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Bake for 10 to 15 minutes.
Recipe Notes
- In order to shape the Persian Rice Cookies, you can use cookie stamps, a masher, a meat mallet, the grooved side would make great imprints on the dough balls. You can also use a back of a tea spoon to make indentations or make little lines with a knife.
- You can dust any of the tools you use to shape the cookies, with rice flour to prevent sticking.