- 1/2 teaspoon ground cardamom
- 1 1/2 cups white rice flour plus more for rolling
- 3/4 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon rose water
- 1 teaspoon poppy seeds
- ingredient info: Rice flour is available at natural foods stores, and rose water at Middle Eastern markets. Both can be found at specialty foods stores and some supermarkets.
- 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.
- Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
- 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.
- Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
- DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.