Rice cookies
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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
- Melt the butter in the microwave
- Place the melted butter and the sugar in the mixing bowl
- Mix until creamy then add the egg
- mix well and add the rose water
- Add the flour gradually then add the cardamom at the end
- Form a dough that is moist but firm and store in the fridge overnight
- Remove the dough from the fridge and let it sit at room temperature for 30 minutes
- Roll out the dough and use a cookie cutter of your choice to shape
- Place the cut cookies on a parchment-lined cookie sheet
- Bake in a 325F oven for 15 minutes until the cookies are dry but still white
- Remove, cool and serve
- This recipe was entered in the contest for Your Best Recipe with Cardamom
Tags: butter, cardamom, cookies, rice flour, rose water, shortbread
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over 1 year ago JWC
What a beautiful photograph. Where did you find the cookie mold/cookie cutter? It is gorgeous.
over 2 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 2 years ago susan g
Is the baking powder added with the flour?
over 2 years ago Taste of Beirut
Yes
over 2 years ago FrancesRenHuang
will love to try this!
over 2 years ago Sagegreen
These are really beautiful!