½ cup corn oil or canola oil
¾ cup confectioner’s sugar
1 egg yolk
2 cups rice flour
4 tablespoons rosewater
Poppyseeds for garnish
- Place oil and sugar and egg yolk in a 2 quart mixing bowl. Beat with a hand mixer for 2-3 minutes or until an emulsion is formed.
- Fold the rice flour into the sugar mixture in 2 portions until everything is moist.
- Add the rosewater and stir and then knead the dough in the bowl with your hands until a smooth ball forms.
- Cover bowl or shape dough into a ball and wrap tightly with plastic wrap and refrigerate overnight.
- When ready to make cookies, Preheat oven to 325F and line cookie sheets with parchment paper.
- Using a 1 inch food scoop or a teaspoon, scoop up about 1 tablespoon of dough. Gently shape it into a ball and place it on the cookie sheet.
- Flatten the ball to about ¼ inch thickness and smooth out any rough edges.
- Using the back of a small spoon press overlapping “petals” into the top of the cookies. Sprinkle the centers with a few poppyseeds.
- Bake for 18 -24 minutes, depending with you are using a convection setting, until the cookies are a light golden brown around the edges.
- Cool completely before storing in an airtight container.
Yield: 4 or more dozen
Tina’s Tidbits:
- These cookies are very fragile so don’t make them too big or too thin.
- If you want to use less flavoring, make sure you add some liquid to equal the 4 tablespoons.
- Substitute orange blossom water for the rosewater if you like.
- These cookies remain fresh for days or freeze well in an airtight freezer bag
- The best way to get the air out of the bag is to seal the bag almost all the way and then insert a straw and suck out all the air. Remove the straw and you complete the closure.
- Air in freezer bags causes ice crystals to form which erodes the texture and flavor of the contents.