Nan-e Berenji is a traditional Persian cookie that is most often enjoyed during Norouz, or Persian New Year. These crumbly cookies are flavored with rosewater and topped with poppy seeds.
Ingredients:
- 1/2 cup vegetable oil
- 3/4 cup confectioners sugar
- 1 egg yolk
- 1 cups rice flour
- 1/4 cup rosewater
- 1-2 tbsp. poppy seeds
Instructions:
- In a large mixing bowl, beat together the oil and sugar with a hand mixer for 1-2 minutes.
- Add in the egg yolk and beat for another 20-30 seconds.
- Sift in the rice flour in 3 batches. Fold the flour into the mixture using a spatula after each batch.
- Pour in the rosewater.
- Knead the dough for 5-10 minutes. Roll into a ball and wrap with plastic wrap. Refrigerate overnight.
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Roll the dough into 1 inch balls and flatten into small discs.
- Use a small spoon or fork to make a pattern on the tops of the cookies.
- Sprinkle the tops with poppy seeds.
- Bake for 20-25 minutes, until the bottoms and edges turn a light golden color.
*Original recipe from Ahead of Thyme.
