IRANIAN RICE COOKIES
VG, GF, SF

Yield: 60 cookies

Ingredients

Directions

Oven temperature: 180 C (350 F)
Cooking time: 15 minutes

Cream butter and sugar until light and fluffy. Gradually add egg yolks, beating well.

Sift ground rice with cardamom and fold into butter mixture to form a soft dough. Knead for 2 minutes, cover bowl and let dough rest for 1 hour.

Take generous teaspoonfuls of dough and shape into balls. Place on ungreased baking sheets. Using thimble, make 3 crescent shapes on each cookie.

Brush cookies very lightly with egg white and sprinkle lightly with chopped nuts. Bake in a moderate oven for 15 minutes. Do not let tops colour; base should be golden brown.   Leave on baking sheets for 5 minutes, then lift off onto wire racks to cool completely. Store in a sealed container.

Recipe published: Winter, 1999

Visitor Comment:

December, 2009

"The recipe is great, my Persian husband says they turned out just like they should.

One thing to note is that you have to flatten them in your hand a bit as you form them. They do not spread in the oven. You could make them any shape you
want, really.

The nuts need to be ground pretty fine as well. The cookies just crumble in your hand and melt in your mouth. I would attempt to make them bite sized next
time as they are perfect texture to be just that - 1 bite.

The dough is also crumbly once it's mixed and ready... you have to just grab some and squeeze in your hand as you form the shape you want the cookie to be.
It's something to note so others do not get discouraged and think they didn't make the dough right. "

Amanda, Washington, U.S.A

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