Nan-e Berenji (Persian Rice Cookies)

Directions

1. Pre-heat the oven to 300° F and cover the baking tray with parchment paper. Set aside.
2. 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.
3. 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. (You could use the rim of a glass.)
4. 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.
5. Remove from the oven and let it cool completely before moving them. Keep them in an airtight container and store them in the fridge.