Rice cookies

By • February 3, 2011 • 6 Comments

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Author Notes: This recipe is in homage to my friend Asma, a Kurdish lady whom I befriended in Beirut. The cookies originate from Kermanshah, a beautiful and mountainous region where rice is grown. These cookies are made with rice flour and flavored with cardamom and rose water.Taste of Beirut

Serves 8

  • 8 ounces rice flour
  • 4 ounces white sugar
  • 1 egg
  • 4 ounces unsalted butter
  • 1 teaspoon ground cardamom
  • 1 tablespoon rose water
  • 1/2 teaspoon baking powder
  1. Melt the butter in the microwave
  2. Place the melted butter and the sugar in the mixing bowl
  3. Mix until creamy then add the egg
  4. mix well and add the rose water
  5. Add the flour gradually then add the cardamom at the end
  6. Form a dough that is moist but firm and store in the fridge overnight
  7. Remove the dough from the fridge and let it sit at room temperature for 30 minutes
  8. Roll out the dough and use a cookie cutter of your choice to shape
  9. Place the cut cookies on a parchment-lined cookie sheet
  10. Bake in a 325F oven for 15 minutes until the cookies are dry but still white
  11. Remove, cool and serve

Tags: butter, cardamom, cookies, rice flour, rose water, shortbread

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Comments (6) Questions (0)


over 3 years ago JWC

What a beautiful photograph. Where did you find the cookie mold/cookie cutter? It is gorgeous.


over 4 years ago susan g

The photo gave me romantic visions, making the cookies was a simple process, and the taste and texture are both light and earthy. What I missed was your friend Asma to look over my shoulder, and the magic cookie cutters. Just delightful!


over 4 years ago susan g

Is the baking powder added with the flour?


over 4 years ago Taste of Beirut



over 4 years ago FrancesRenHuang

will love to try this!


over 4 years ago Sagegreen

These are really beautiful!