IRANIAN RICE COOKIES
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Provided by the editors of Martha Stewart Living
Categories Cookie Cardamom Persian New Year Soy Free Peanut Free Tree Nut Free Bake Dessert Christmas Christmas Eve
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly.
- In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine.
- Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated.
- Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ashok rana
[email protected]These cookies sound delicious. I'm going to have to give them a try soon.
Delilah Alaquinez
[email protected]Thanks for sharing this recipe! I'm always looking for new and interesting cookie recipes to try.
Naeem Raza Sonio
[email protected]I'm so glad I found this recipe. I've been looking for a good rice cookie recipe for a long time.
LikeRacy
[email protected]These cookies look amazing! I can't wait to try them.
Nongathini Narwele
[email protected]How long do these cookies last?
Ohenenana Kwame Amoah
[email protected]Can I make these cookies ahead of time?
Muhammadusman Gujrati
[email protected]I'm vegan. Can I use a different type of milk in this recipe?
Mohon Mondol
[email protected]I'm allergic to pistachios. Can I substitute another nut?
Pokza Buthelezi
[email protected]These cookies are delicious! I'll definitely be making them again.
Nadia Gutierrez
[email protected]I followed the recipe exactly, but my cookies turned out dry. I'm not sure what went wrong.
official Chris d
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Tonja Jones
[email protected]I'm not a huge fan of cardamom, but I still enjoyed these cookies. The pistachio flavor really shines through.
Tesleem Olajire
[email protected]These cookies are so easy to make! I love that I can use ingredients that I already have on hand.
Muyomba Frank
[email protected]I love the chewy texture of these cookies. They're the perfect afternoon snack or dessert.
Brittany Carlisle
[email protected]These rice cookies are a delightful treat! The combination of rice flour, cardamom, and pistachios creates a unique and flavorful cookie that is sure to impress.