Persian Rice Cookies (naan Berenji)

Total Time: 57 mins Preparation Time: 35 mins Cook Time: 22 mins

Ingredients

• 1/3 cup canola oil
• 2/3 cup confectioners' sugar (regular sugar works too!)
• 2 eggs (may use egg replacer)
• 2 tablespoons iranian rose water
• 2 1/4 cups rice flour
• 1/4 teaspoon baking powder (make sure gluten-free if on gf diet)
• 3/4 teaspoon ground cardamom
• ground roasted pistachio nuts (to garnish) or poppy seed (to garnish)

Recipe

• 1 mix together the canola oil and sugar.
• 2 beat eggs and add along with the rose water to the sugar mixture.
• 3 add the rice flour, baking powder and cardamom and blend into a thick dough.
• 4 refrigerate for at least 20 minutes.
• 5 preheat the oven to 350f/180°c line a cookie sheet with baking paper or oil lightly.
• 6 take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. repeat, leaving about an inch between cookies.
• 7 sprinkle the ground pistachios on top or poppy seeds if using.
• 8 place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. they should still be quite but have a slight golden bottom.
• 9 remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• 10 store in an airtight container until serving.