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