Persian Rice Cookies are called Nan-e Berenji. They are often made for special occasions such as Persian New Year (in Persian region). These cookies melt in mouth and are super easy to make. The smell of cardamom in them is magic!
These cookies are ready in no time, however it is very important to chill the dough, that makes it easy to shape the cookies.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 13
Ingredients
- 1 cup rice flour
- ½ cup (1 stick) unsalted butter at room temperature
- ½ cup powdered sugar
- ½ tsp cardamon powder
- 1 tbsp rose water
- ¼ tsp baking powder
- 1 egg yolk
- 1 tsp poppy seeds for garnish
Instructions
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In a bowl, mix rice flour, cardamon powder and baking powder. Set aside.
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In another bowl, whisk together(you can use an electric mixer or a hand mixer) the softened butter and powdered sugar until creamy.
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Add in the egg yolk and the rose water, then whisk more.
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Pour in the rice flour mixture. Mix just to combine, using a wooden spoon.
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Form a dough ball and cover with plastic wrap.
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Put the dough ball in a freezer for 30 minutes or until firm.
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Preheat oven to 350 °F.
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Form walnut size balls and place them in a non stick baking sheet.
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Flatten the dough balls by gently pressing down with your hands. You can flatten them more by using a masher as I did in this recipe(optional).
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10- Sprinkle some poppy seeds on each cookie dough.
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Bake for 10 to 15 minutes.
Recipe Notes
- In order to shape the Persian Rice Cookies, you can use cookie stamps, a masher, a meat mallet, the grooved side would make great imprints on the dough balls. You can also use a back of a tea spoon to make indentations or make little lines with a knife.
- You can dust any of the tools you use to shape the cookies, with rice flour to prevent sticking.