Naan berenji cookies are rich with flavor and not too sweet. They are great to eat all year around and are most delicious when served with a freshly brewed cup of hot tea or coffee, especially on a cold day.
500 grams fine rice flour
200 grams very fine sugar
250 grams cooking oil
1/2 cup rosewater
two small eggs
Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they thicken. Add rosewater, flour, and egg whites to the mix and stir well. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours.
Spread the dough on a flat non-stick surface to a thickness of 0.5 cm. Cut with a cookie-cutter, and cook in the oven at 300F for 15 to 20 minutes. Colour should not change much. - See more at: http://www.iranchamber.com/recipes/dessert/naan_berenji.php#sthash.Bd4ZyP5I.dpuf