"Mom let's make rice cookies!" My kids like these cookies because they involve digging in and pressing shapes into rolled balls of dough. They're fun to make.  I like them because they have an amazingly delicate and unique crumbly texture.  The flavors come from cardamom, rosewater, and butter and the texture is due to the use of white rice flour.  The extra bonus for those who avoid wheat is that these cookies are gluten-free.  I used to make them for my friend Ariel back when I lived in Chicago and they were a favorite of hers.   After I moved to California, I baked her a batch and mailed them cross-country wondering if they'd survive the trip.  They didn't...I think it was a huge bag of cookie crumbs by the time it arrived, but she called and told me she ate every last bit with a spoon.

Most of the ingredients are easily available but not all at TJ's.  I thought I'd include this recipe anyway since they are such easy and such different cookies.  Rice flour can be found at nearly any grocery nowadays (try places like Whole Foods).  I used the rice flour from the Arrowhead Mills brand which is a very popular line.  If you have access to a middle eastern grocery store, you'll find more finely ground rice flour there which is better for this recipe.  I like the graininess of rice flour, personally, so I don't mind using a slightly coarser flour.  While you're at your middle eastern grocer, pick up a bottle of rosewater.  When you buy rosewater, you want distilled rosewater, not diluted rose oil - check the label.  At middle eastern stores, you'll find the right one. 

Rosewater is the one ingredient that I wish was carried at Trader Joe's - it's great in cakes, cookies, puddings, and fabulous in drinks and spritzers.  Mr Bane, if you read my blog, please add rosewater to the shopping list.  No joke, yesterday I made margaritas and added a splash of rosewater to each glass.  The rosewater and lime made an amazing taste sensation!  I loved it!

Have any products you wish Trader Joe's carried?  Comment away below!

Rice Cookies

2 1/4 cups white rice flour
1 egg yolk
1/2 cup powdered sugar
1 cup unsalted butter, softened at room temp
1 tsp cardamom
1/4 cup rosewater
poppyseeds

1.) Preheat the oven to 350 degrees.  Line a cookie sheet with a Silpat; otherwise, oil the cookie sheet and line with wax paper.
2.) In a bowl, beat together the egg, sugar, and butter. 
2.) Add the rice flour and cardamom to the mixture and start to combine into a dough.  Drizzle in the rosewater and work it in.  Add more flour if necessary to result in a dough that does not stick to your hands.   Don't overhandle the dough because of the butter- if you do and starts to get really soft, stick it in a plastic bag and put it in the fridge for 20 minutes.
3.) Take pieces of dough and roll into a ball the size of a large egg yolk.  Place it on the cookie sheet. Repeat until sheet is filled.  Using a thimble (none in this house!) or a small cap (that I can find!) make patterns on top of the cookies.  Sprinkle with poppyseeds.
4.) Bake the cookies for about 15 minutes.  The cookies should be white when they are done - if they are browning on the edges, take them out right away.
5.) Cool the cookies completely before attempting to remove them (They will fall apart when warm so don't mess around with them until they cool!)