This recipe is in homage to my friend Asma, a Kurdish woman 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
Test Kitchen Notes
WHO: Taste of Beirut currently lives in Dallas, Texas where she cooks and writes about Lebanese dishes from her childhood.
WHAT: Gluten-free cookies with subtle floral kick.
HOW: Add rose water to the wet ingredients, then fold in the dry ingredients, and add a pinch of ground cardamom at the end. Refrigerate the dough overnight before baking the next day.
WHY WE LOVE IT: These melt-in-your-mouth cookies are a great answer to 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. —The Editors
unsalted butter, melted
In This Recipe
In a medium mixing bowl, combine the melted butter with the sugar. Mix until creamy, add the egg, and mix until just combined before adding the rose water.
In a small bowl, combine the flour and baking powder. While stirring, add the dry mixture into the wet, and then stir in the cardamom.
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 to 1/4-inch thick. Use a cookie cutter of your choice to cut out the cookies.
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.