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Makes
8 cookies
Creator Notes
This recipe is in homage to my buddy Asma, a Kurdish girl I befriended in Beirut. The cookies form from Kermanshah, a ravishing and mountainous field where rice is grown. These cookies are made with rice flour and flavored with cardamom and rose water. —Style of Beirut
Test Kitchen Notes
WHO: Style of Beirut currently lives in Dallas, Texas where she cooks and writes about Lebanese dishes from her childhood.
WHAT: Gluten-free cookies with refined floral kick.
HOW: Add rose water to the moist system, then fold within the dry system, and add a pinch of ground cardamom on the stop. Refrigerate the dough overnight earlier than baking the subsequent day.
WHY WE LOVE IT: These melt-in-your-mouth cookies are a substantial acknowledge to gluten-free sugar cookies. Alter the rose and cardamom flavors to taste, and dip the cookies into your morning espresso whereas you luxuriate in a stronger flavored cookie—to boot to a ravishing distinction of colors. —The Editors
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Test Kitchen-Licensed
Blueprint
4 oz
unsalted butter, melted
4 oz
granulated sugar
1
egg
1 tablespoon
rose water
8 oz
rice flour
1/2 teaspoon
baking powder
1 teaspoon
ground cardamom
Instructions
- In a medium mixing bowl, mix the melted butter with the sugar. Mix until creamy, add the egg, and mix until factual blended earlier than collectively with the rose water.
- In a minute bowl, mix the flour and baking powder. Whereas stirring, add the dry mixture into the moist, after which trot within the cardamom.
- Operate a dough. It could maybe perchance perchance mild be moist but agency. Retailer within the fridge overnight.
- Rob away the dough from the fridge and let it sit at room temperature for 30 minutes.
- Preheat the oven to 250° F and roll out the dough to 1/4-dawdle thick. Use a cookie cutter of your chance to slice out the cookies.
- Divulge the slice cookies onto a parchment-lined cookie sheet.
- Bake for Quarter-hour, until the cookies are dry but mild white.
- Rob away, enable to chilly to room temperature, then support.
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