For cookie club this year, the theme was Beatles songs; so I chose “Eleanor Rigby,” one of my very favorites. While doing Google research for cookies with rice [because Eleanor picks up rice after a wedding], I discovered nan-e-berenji — Iraninan/Persian cookies made with rice flour, cardamon, and rose water. They are slightly crumbly, lightly sweet, and fragrant with exotic flavors.

• 1/2 cup vegetable oil
• 1 egg, beaten
• 2 cups rice flour (or part rice/part wheat)
• 3/4 cup white sugar
• 2 tsp rose water
• 1/2 tsp cardamon
• 1/2 tsp salt
• pistachios, poppy seeds, or sesame seeds to garnish (optional)

For cookie club batch:

• 1 1/2 cups vegetable oil
• 3 eggs
• 6 cups flour
• 2 1/4 cups sugar
• 2 tbsp rose water
• 1 1/2 tsp cardamon
• 1 1/2 tsp salt
• pistachios, poppy seeds, or sesame seeds to garnish (optional)

Combine ingredients and refrigerate for 1-6 hours. Roll into 1 inch balls and score top with knife, fork, or meat tenderizer. Top with crushed pistachios or poppy or sesame seeds if desired. Bake at 350 degrees for 15-20 minutes.