rice flour cookies

This is an interesting Iranian variation on shortbread, made with rice flour. Iranians also use chickpea flour to make equally delectable shortbread squares, which are yellow and very crumbly, while these are creamy white with a softer and less flaky texture. The dough needs to rest in the refrigerator for at least six hours to make the cookies easier to shape, so either prepare it in the morning to bake later in the day or make it the evening before and let it rest overnight to bake the following morning.

MAKES 28 TO 30 COOKIES

1 cup [220 g] unsalted butter, at room temperature

2 cups [250 g] confectioners’ sugar

2 large eggs, at room temperature

2 Tbsp rose water

2¹/₃ cups [350 g] fine rice flour

1 tsp ground cardamom

1 to 2 Tbsp poppy seeds

Put the butter and confectioners’ sugar in a mixing bowl and whisk together until well blended. Add the eggs one at a time, whisking after each addition, and whisk until completely blended. Whisk in the rose water.

Combine the rice flour with the ground cardamom and gradually incorporate into the butter mixture until you have a smooth, firm dough. Cover with plastic wrap and refrigerate for at least 6 hours.

Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper or a silicone baking mat.

Use a medium ice-cream scoop or a tablespoon to scoop up a bit of dough the size of an apricot. Roll into a ball and then flatten in your hands, leaving the top rounded. Place on the prepared baking sheet. Use the back of a ¹/₂-tsp measure to make an indentation in the middle of the cookie and sprinkle in some poppy seeds. Finish shaping and garnishing the cookies, spacing them 2 to 3 in [5 to 7.5 cm] apart on the sheet.

Bake for 20 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature for up to 1 week.