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Author Notes: This recipe comes from Fariba Nafissi of Zozo Baking, an Iranian confectionery that delivers sweets across the United States. With just 10 minutes of baking time, they are a breeze to make, make the house smell divine, and a great reason to break out your cookie molds. —Louisa Shafia
Makes 50+ cookies
- 250 grams (2 cups + 2 tbsp) rice flour
- 125 grams ( 1 cup + 2 tbsp) sugar
- 112 grams (1/2 cup) butter, softened
- 1 egg yolk
- 1 1/2 tablespoons rose water
- 1 teaspoon cardamom powder
- 2 tablespoons brewed saffron
- 20 grams (2 tbsp) black poppy seeds
- Pre-heat the oven to 300° F and cover the baking tray with parchment paper. Set aside.
- In a food processor, mix the egg yolk, sugar, and softened butter together until smooth, add rose water, cardamom powder, and rice flour, and mix until you have a soft dough. If needed, add more flour.
- Wrap the dough in plastic wrap, dust your work surface with rice flour, and roll out your dough until it is a half-inch thick. Use a round cookie cutter to cut the dough and press with a cookie mold (if you have one—they're still great without it.
- Use a food-safe brush to decorate the middle of the cookies with saffron, sprinkle the tops with poppy seeds, place on the baking tray leaving an inch in between, bake for 300°F for 8-10 minutes or until golden brown.
- Remove from the oven and let it cool completely before moving them. Keep them in an airtight container and store them in the fridge.
- This recipe is a Community Pick!
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