How to make Persian Rice Cookies (شیرینی برنجی) with Roshanak joon!

How to make Persian Rice Cookies with Roshanak Yousefian from Popilee Patisserie
طرز تهیه شیرینی برنجی با روشنک یوسفیان از قنادی پوپیلی
popilee.com/
Video by Melody Safavi
Produced and Published by Pardis for Children, Inc.
www.pardisforchildren.org
Copyright © Pardis for Children, Inc. All Rights Reserved.
Ingredients:
Butter: 1/2 cup
Rice flour: 1 1/3 cups
Cardamom: 1 tsp
Egg yolk: 1 medium
Powdered sugar: 3/4 cup
Corn starch: 1/4 cup
Rosewater: 1 tbsp
Saffron mixed with water: 1 tbsp
Pistachio slivers for garnish
INSTRUCTIONS:
Preheat the oven to 300°F.
Blend butter and powdered sugar until it becomes light and creamy.
Add egg yolk and cardamom; mix for an additional 30 seconds.
Add in the sifted in rice flour and corn starch in two batches and mix them well until you have a soft, non-sticky dough.
Divide the dough into two.
Mix one with saffron water and the other with rose water.
Wrap it tightly with plastic wrap, and let it rest for 30 minutes to 1 hour.
After resting, roll the dough into small balls.
Stamp with a cookie stamp.
Top them with a piece of pistachio sliver.
For two-color cookies, take a smaller ball of the white dough, place a ball of saffron- colored dough on top of it.
Then, stamp it.
Top it with a piece of pistachio sliver.
Bake in the preheated oven for 20-30 minutes.
Allow to cool completely before carefully removing from the baking sheet.