These rose water- and cardamom-scented rice flour cookies come from blogger Taste of Beirut, who currently lives in Dallas, Texas and cooks and writes about Lebanese dishes from her childhood.
Simple to make and richly-textured, they're a great answer to the question of gluten-free sugar cookies. Adjust the rose and cardamom flavors to taste, and dip the cookies into your morning coffee if you like a stronger flavored cookie—as well as a beautiful contrast of colors.
As Taste of Beirut writes, the recipe is "in homage to [her] friend Asma, a Kurdish woman I befriended in Beirut. The cookies originate from Kermanshah, a beautiful and mountainous region where rice is grown."
| 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 |
| 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 |
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