Rice Cookies (Iran)
Nan-e Berenji

Syrup

1 1/2 cups sugar
1/2 cup water
1/4 tbsp rose water

Batter

1 cup clarified butter or ghee
3 eggs yolks
1 tbsp sugar
1/2 cup corn oil
1 1/2 tsp cardamom powder
3 cups rice flour
3/4 cup syrup (see step 2)
2 tbsp poppy seeds for garnish


1. Clarify the butter by bringing it to a boil over low heat.  Simmer for 10 minutes.  Remove foam as it rises, then remove from heat and let it stand until the milk solids settle.  Decant the clear yellow liquid from the top.
2. Prepare the syrup by combining sugar and water in a pot.  Bring to a boil and simmer 4 minutes (be careful not to overboil), remove from heat, add rose water and set aside to cool. It should be room temp and not too thick.  Set aside 3/4 cup and bottle remaining for future use.
3. In a warm mixing bowl, combine egg yolk with 1 tbsp sugar and beat well, until creamy.
4. in another mixing bowl, combine clarified butter, oil, cardamom, and rice flour.  Mix well for a few minutes then add egg yolk mixture and mix a few seconds.  Add the 3/4 cup syrup from step 2 and knead well for another few seconds, or until the dough no longer sticks to your hands.  This will create a snow white dough.  Allow the dough to cool.
5. Preheat the oven to 350 F  Line a cookie sheet with baking paper (parchment)
6. Take a spoonful of dough, roll it into a ball the size of a hazelnut, flatten slightly, and place on the cookie sheet.  Repeat, leaving 2 1/2 inches between each ball.  With a fork or the open end of a thimble, draw geometric patterns on the cookies and sprinkle with poppy seeds.  You may use a cookie cutter.
7. Place the cookie sheet in the center of the preheated oven and bake the cookies 10-15 minutes.  Keep in mind that the cookies should still be white when they are done.
8. Remove cookies from the oven and allow to cool.  These cookies crumble very easily; remove them carefully from the baking paper.