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Persian Rice Cookies (for Purim)




Source of Recipe


GFCFrecipes link archive by BL Olson


Recipe Introduction


Najmieh Batmanglij


List of Ingredients




Syrup:

12 cups sugar
2 cup water
4 tablespoon rose water

Batter:

3 egg yolks
1 tablespoon sugar
1 cup clarified butter (ie ghee)
2 cup corn oil
12 teaspoons cardamom powder
3 cups rice flour
2 tablespoons poppy seeds


Recipe



1. Prepare syrup: Combine sugar and water in a pot, bring to a boil and simmer 4 minutes, being careful not to overboil. Remove from heat and stir in rose water. Set aside to cool; it should be room temperature and not too thick. Set aside 3/4 cup and bottle the remainder for future use.

2. Preheat oven to 350 and line cookie sheet with parchment. In warm mixing bowl combine egg yolks with sugar and beat until creamy. In another bowl combine clarified butter, the oil, cardamom and rice flour. Mix well a few minutes, then add yolk mixture. Add the 3/4 cup syrup and knead well a few seconds, until dough no longer sticks to your hands. Allow to cool.

3. Roll a spoonful of dough into a ball the size of a hazelnut, flatten slightly and place on baking sheet. Repeat, leaving 2 inches between each. With fork or open end of a thimble draw geometric patterns on the cookies and sprinkle with poppy seeds. Place in center of oven and bake 10 to 15 minutes. The cookies should be white when done.

4. Remove from oven and let cool, then arrange in pyramid on footed cake dish (the cookies crumble easily, so remove very carefully). Makes about 3 dozen.