Name: Cardamom Rice Cookies (Nan-e Berenji)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 36 cookies
Cuisine: Iranian
Ingredients: 3 cups (450 g) rice flour whisked with 1 tablespoon ground cardamom, 1/8 teaspoon fine sea salt, and 1 teaspoon poppy seeds; 4 egg yolks; 1½ cups (200 g) confectioner’s sugar; 1 cup olive oil; 2 tablespoons poppy seeds; ½ cup (120 ml) rose water*

Preparation info

Makes
36
cookies

Difficulty
Easy
Ready in
45 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

Dough

1 cup olive oil
1½ cups (200 g) confectioner’s sugar

Method

In a mixing bowl, combine the oil, confectioner’s sugar, rose water, and egg yolks, and beat until creamy.
Add the rice flour mixture and fold until you have a soft dough. Cover and allow the dough to rest for at least 30 minutes in the fridge.
preheat the oven to 300°F (15