Persian Cardamon Rice Cookies (“Naan-e Berenji”)

Purim is a time when our reality is upside-down. For me, an upside-down reality is eating butter and sugar — powdered sugar. Enjoying a buttery, melt-in-your-mouth rice cookie teeming with sweet cardamon notes is me in my “real” state. But since I can’t live in my real state every day, ‘lest risking cardiac arrest and impossible to keep up with bakery costs, why not do so on Purim? These cookies, commonly served for Purim and at weddings, are the perfect addition to your Purim feast, and I hope you enjoy them!

Persian Cardamon Rice Cookies (“Naan-e Berenji”)

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 8 hours hrs 25 minutes mins

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Servings

28 Servings

1x2x3x

Ingredients

• 1 cup of butter
• 1 1/3 cup powdered sugar
• 4 egg yolks
• 2 teaspoon vanilla extract
• 1 1/2 teaspoon cardamon
• 1/4 teaspoon salt
• 2 1/2 cup rice flour
• poppy seeds to garnish

Instructions

• In a large bowl, beat the butter for approximately one minute.
• Gradually add in the sugar, beating for approximately four more minutes.
• Add the yolks, one at a time, and beating each one in before you add the next.
• Add the vanilla, cardamon, and salt until incorporated.
• Gradually add in the rice flour, beating until combined.  Cover and refrigerate for at least eight hours.
• Preheat oven to 350 degrees and line two pans with parchment paper.
• Using two-teaspoon sized scoops, roll the dough into small balls.  Flatten with the palm of your hand and garnish with poppy seeds.
• Bake for 10 minutes.  You want the cookies to set but not to brown.  Remove from the oven and let sit for approximately five minutes, and then transfer them to a cooling rack until completely cool.  Sprinkle with powdered sugar (optional).  Enjoy!
• Recipe adapted from Gil Marks’s Encyclopedia of Jewish Food