Title: Nan Berenji (Rice Flour Cookies with Poppy Se
Categories: Dessert Cookie Jewish Sephardic Persian
Yield: 30 Cookies

1/4	lb	(1 stk) margarine, at room temp
2/3	c	Sugar
2	lg	Eggs, slightly beaten
1	tb	Water
2	c	Rice flour
1/4	ts	Baking powder
1/4	ts	Ground cardamom
		Oil
2	ts	Poppy seeds

These little cookies can be served at Pesach or other holidays. Sprinkling cookies w/poppy seeds adds to flavor as well as giving them a festive air. Using using margarine rather than butter, makes the cookies pareve so that they can eaten any time.

1. Cream margarine & sugar together until smooth. Add eggs & water mix well. Add rice flour, baking powder, & cardamom & blend together into dough. 2. Oil baking sheet lightly. Take 1 heaping tsp dough for each cookie, roll into a ball, then press it down to 1/4-" thickness on baking sheet. Sprinkle w/poppy seeds. Bake cookies in preheated 350F. oven for 20 mins. Cool well; store in cookie tin or jar. Makes 30 cookies.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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