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.
Note: To brew saffron, grind 1 teaspoon saffron threads, throw in an ice cube, let it melt, and use that. —Louisa Shafia
50 cookies, for a 1/2" mold (less if using a larger mold)
(2 cups + 2 tbsp) rice flour
( 1 cup + 2 tbsp) powdered sugar
(1/2 cup) butter, softened
1 1/2 tablespoons
(2 tbsp) black poppy seeds
In This Recipe
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. (You could use the rim of a glass.)
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.
I love how food connects us with different times, places, the environment, and each other. I'm the author of two cookbooks: The New Persian Kitchen, and Lucid Food: Cooking for an Eco-Conscious Life. Magpie Cookshop is my sustainable kitchen goods company.