Nan–e Berenji Iranian Rice Cookies

Yield: makes About 90 Cookies

For the Syrup

3⁄4 cup sugar

1⁄4 tsp. rosewater

For the Cookies

3⁄4 tsp. sugar

1 egg yolk

1 cup rice flour

1⁄3 cup clarified butter or ghee

2 1⁄2 tbsp. canola oil

1⁄2 tsp. cardamom powder

1⁄4 cup syrup

1 tbsp. poppy seeds

Instructions

Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.

Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.