Welcome to my Holiday Cookie Hop recipe!
After years of living in danger, the exiled royal of my historical romance The Prince enjoys the simple, cozy task of preparing tea. He especially loves making tea for the young woman living in his Edinburgh home and scandalously pretending to be a young man so that she can study medicine. To honor these two lovers, I’m offering a delicious holiday cookie that pairs perfectly with tea. Bonus: it’s wheat free!
These traditional Persian rice flour cookies are enjoyed especially at the New Year (which in 2019 is March 21st). But these cookies are so deliciously sweet and delightfully light that I think they’re perfect for any wintery holiday. Enjoy them warm from the oven with tea or coffee, or save them in a lidded container and munch on them for days.
She’s determined to become a surgeon, even if it means disguising herself as a man. He’s determined to paint her portrait, even if it means risking everything…
Amazon’s Best Romances of 2018
Publishers Weekly *starred review*
Kirkus *starred review*
All About Romance, Desert Isle Keeper
Naan Berenji (Persian Tea Cookies)
1 ½ cup white sugar
½ cup water
1 Tablespoon rose water
3 cups rice flour
3 egg yolks
1 cup unsalted butter, at room temp (NOTE: Do not allow the butter to get warm!)
½ cup vegetable oil
2 tablespoons fine sugar*
1 teaspoon ground cardamom
½ teaspoon pure vanilla extract**
2 Tablespoons poppy seeds or crushed pistachios
* fine sugar is easy to make: put 1 ¾ cup of regular white sugar in your food processor and process until it’s like fine sand—enjoy the sugar mist when you open the lid!
** vanilla is optional, but I’m a fan so I include it.
Prepare the Syrup
- Combine white sugar and water in a small pot over medium heat and bring to a boil. Stir well for about 5 minutes to dissolve the sugar.
- Reduce heat and simmer for another 7-10 minutes or until the mixture thickens to one cup, whichever comes first.
- Remove from heat, stir in the rose water, and set aside to cool. THIS MUST BE ROOM TEMP when you add it below.
- In a bowl mix rice flour with powdered cardamom. Set aside.
- In a mixing bowl whisk the eggs with fine sugar until smooth and creamy. Add the butter and oil and beat well until fluffy.
- Add the vanilla to the eggs, sugar, butter and oil mixture. Then add the flour mixture.
- Gradually add in one cup of the sugar syrup and beat well with an electric mixer or electric hand mixer.
- Place the dough in a container, cover with plastic wrap, and refrigerate for about six hours.
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Take a tablespoon of dough, flatten into round shapes in the palm of your hand and shape the surface with a cookie stamp or teaspoon. Sprinkle poppy seeds on top of each cookies. Place on cookie sheet.
- Bake for 12-15 minutes on middle rack of the oven. Remove from oven and gently place cookies on cooling racks. Transfer the cookies onto your favorite plate and serve with tea or coffee.
Just typing this recipe makes me crave these cookies! I know what I’ll be doing this snowy afternoon… 🙂 Enjoy!
For more cookie recipes from your favorite romance authors, and to enter the Holiday Cookie Recipe Hop grand prize drawing, visit Heather McCollum’s website.
RECIPE SOURCE: I found this recipe on the wonderful Persian food blog Turmeric & Saffron, modified the instructions just a bit, and added a few notes.