Rice flour gives these cookies a very fine texture, and also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.
Recipe information
Yield
Makes about 3 dozen
Ingredients
Preparation
Step 1
Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.
Step 2
Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
Step 3
Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2" apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4" thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.
Step 4
Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
Step 5
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
Recipe notes
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