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Persian Rice Cookies



  • 2 pounds rice flour
  • 1 pound oil (Crisco)
  • 1 pound confectioners' sugar
  • 1 cup rose water
  • 2 eggs, separated


  1. Mix the oil, confectioners' sugar, and egg yolks to make a soft batter.
  2. Beat the egg whites until stiff. Mix all of this with rose water and flour (will make a soft mixture).
  3. Let stand at room temperature for 2 to 3 hours.
  4. Place in plastic bag and refrigerate for 24 hours.
  5. Make small balls (peanut size), flatten and design with a thimble. Arrange in a flat pan.
  6. Bake at 300 degrees F for 20 minutes.
  7. Remove from oven; cool.
  8. Arrange in a serving dish.


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