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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
Makes 8 cookies
- 4 ounces unsalted butter, melted
- 4 ounces granulated sugar
- 1 egg
- 1 tablespoon rose water
- 8 ounces rice flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cardamom
- In a medium mixing bowl, combine the melted butter with the sugar. Mix until creamy then add the egg and mix until just combined, then add the rose water.
- In a small bowl, combine the flour and baking powder. While continuing to combine the dough, add in the mixture then add the cardamom at the end.
- Form a dough. It should be moist but firm. Store in the fridge overnight
- Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat the oven to 250° F and roll out the dough and use a cookie cutter of your choice to shape
- Place the cut cookies onto a parchment-lined cookie sheet
- Bake for 15 minutes, until the cookies are dry but still white
- Remove, allow to cool to room temperature, then serve.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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