Ingredients
- 1 egg yolk
- 1 cup powdered sugar
- 1 cup unsalted butter, melted (2 sticks)
- 2 cups rice flour
- 1 1/2 teaspoons ground cardamom
- 1 tablespoon rosewater
- 1 tablespoon finely chopped pistachios (decoration)
- mix egg yolk, butter & sugar until creamy
- add rice flour, cardamom & rosewater. Use enough flour so that the dough does not stick to your hands
- put the dough in a resealable plastic bag & refrigerate for 2+ hours
- remove dough from fridge & let stand for 1+ hour, or until soft enough to knead by hand
- knead well by hand for 10 minutes
- preheat oven to 350F & grease a baking sheet
- roll dough out on a floured surface to about 1cm thickness
- use small cookie cutters to cut out the cookies. Put them on the baking sheet close together (not touching)
- decorate before baking. Use finely chopped pistachios, poppy seeds and/or a fork to create designs on the dough
- bake for 15-20 minutes
- EAT THEM!
These cookies are delicate and great with tea. As for obtaining the ingredients, check out Mediterranean specialty stores, they will certainly carry rosewater and cardamom as well as everything else you will need for this recipe. As a second choice, try a natural foods store. It will be cheaper to find whole cardamom pods and grind them up yourself (use a mortar/pestle) and will give a fresher flavor to the cookies. You can use either bleached or unbleached rice flour, or a combination. We got this recipe from The Oregonian, but adapted it a bit with suggestions from Mel's mom. Tips from Mel's mom: add green food dye to the chopped pistachios for added festive decor, and use a floral shaped cookie cutter to best represent the traditional springtime Persian cookie.
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