Traditional recipes

Iranian Rice Cookies

Iranian Rice Cookies

Ingredients

  • 1 Cup sugar
  • 4 Cups rice flour
  • 2 eggs
  • 1/2 Teaspoon baking powder
  • 1 Teaspoon ground cardamom

Directions

In a separate bowl, combine the dry ingredients and then add to the wet ingredients.

Once the dough has formed, mold into a disc, cover and chill overnight.

Preheat the oven to 250°F.

Dust a large surface with flour and roll the dough out to about 1/3 inch thick. Using whatever shape you want, cut out the shapes you want.

Place the cookies on parchment-lined baking sheets. Place the cookies 2-inches apart from one another.

Bake for 10-15 minutes, until the cookies are baked but not golden.

Allow to cool.

Nutritional Facts

Servings16

Calories Per Serving201

Folate equivalent (total)4µg1%


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Recipe Summary

  • 2 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • 1 cup clarified butter (see Note)
  • 1 cup confectioners&rsquo sugar
  • 3 large egg yolks
  • 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
  • Poppy seeds, for sprinkling

Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners&rsquo sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.


Watch the video: Persian Rice Tahdig (December 2021).