Persian Cookies

These are the cookies mentioned in a previous comment concerning
my culinary contribution at a creative, inter-cultural "network party"
I was invited to.I selected the recipe from Sophie Brissaud and Isabelle Rozenbaum's fantastic cookbook"La table du thé",on how to accommodate teas to food.You could
serve these Persian cookies with Turkish or Persian tea.
I adapted the recipe by adding some pistachio paste instead of saffron to the dough and adding black sesame seeds for decoration.Beat 125 g of butter and 120 g powdered sugar with an electric mixer until light and creamy.Add 1 egg,2 ts of cardamom ,1 ts pistachio paste and 2 Tbs of rose water.After a few minutes add 250g of rice flour,1/4 at a time.Wrap the ball of dough in plastic wrap, and chill the dough for at least 8 hours.The following day heat the oven at 180(T6).With a spoon display the cookies on baking sheet with parchment paper.Bake for 7 to 10 min.


Pour les français:
Battez 125 g de beurre mou et 120 g de sucre glace en une crème légère.Ajoutez 1 oeuf,2 c à café de cardamone,1 c à café de pâte à pistache,2 c à s d'eau de rose.Quand le mélange est bien lisse,ajoutez 250g de farine de riz un quart à la fois.Ramassez la pâte en boule, enveloppez-la dans un film étirable et laissez reposer au moins 8 h au frigo.
Préchauffez le four à 180(T6).Cuire de 7 à 10 min.