Nan-e Berenji (Rice Flour Cookies)

Nan-e Berenji (Rice Flour Cookies)

2 c. butter (or 1 c. butter and 1 c. margarine)
3/4 c. powdered sugar
2 eggs, separated
4 c. very fine rice flour
2 T. rose water (or 2 tsp. vanilla extract)
several T. poppy seeds

Beat butter well. Add powdered sugar gradually, beating it in
thoroughly. Add the egg yolks one at a time, beating continuously,
Stir in flour until well blended. Add the rose-water. Beat the egg
whites until stiff, and fold them into the dough. Cover and
refrigerate the dough for 24 hours. Roll out dough between waxed
paper to a thickness of 1/4 inch. Use a round cookie cutter to
cut out the cookies. Score the tops with the times of a fork or
imprint them with a pattern. Sprinkle with poppy seeds. Bake on
a greased cookie sheet in a 325F oven for 15 to 20 minutes. These
cookies crumble very easily. They should remain white in color.