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.
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