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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 mix The Oil, Confectioners' Sugar, And Egg Yolks To Make A Soft Batter. beat The Egg Whites Until Stiff. Mix All Of This With Rose Water And Flour (will Make A Soft Mixture). Let Stand At Room Temperature For 2 To 3 Hours. place In Plastic Bag And Refrigerate For 24 Hours. make Small Balls (peanut Size), Flatten And Design With A Thimble. Arrange In A Flat Pan. Bake At 300 Degrees F For 20 Minutes. Remove From Oven; Cool. Arrange In A Serving Dish. |
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