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
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
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Ingredients
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4 ounces
unsalted butter, melted
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4 ounces
granulated sugar
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1
egg
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1 tablespoon
rose water
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8 ounces
rice flour
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1/2 teaspoon
baking powder
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1 teaspoon
ground cardamom
Directions
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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.
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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.
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Form a dough. It should be moist but firm. Store in the fridge overnight.
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Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
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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.
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Place the cut cookies onto a parchment-lined cookie sheet.
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Bake for 15 minutes, until the cookies are dry but still white.
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Remove, allow to cool to room temperature, then serve.
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