Author Notes: 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
Food52 Review: 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
Makes: 8 cookies
ounces unsalted butter, melted
ounces granulated sugar
tablespoon rose water
ounces rice flour
teaspoon baking powder
teaspoon ground cardamom
- 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.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Cardamom