Ingredients

The following ingredients have 24 Servings
  • 1 cup butter
  • 1½ cup powdered sugar
  • 2 eggs (seperated)
  • 3¼ cups rice flour
  • 1 tablespoon rose water
  • 3 tablespoons water
  • 1 teaspoon ground cardamom
  • 2 tablespoons poppy seeds

Instruction

  • In a mixing bowl combine butter, powdered sugar and egg yolks.
  • Add flour, rose water, water, and cardamom.
  • In a separate bowl, beat egg whites to firm peaks (when you remove the beater the "mountain" stands up straight but the tip of it folds over. A little more than soft peak, but not stiff peak).
  • Fold the egg whites into the other ingredients and refrigerate overnight.
  • Preheat oven to 300° F.
  • Roll into tablespoon size balls and flatten with a cookie press or the tines of a fork or turn a small spoon on its side and press into the cookie from the center to the outer edge of the cookie (like spokes of a wheel).
  • Sprinkle with poppy seeds.
  • Bake for 10-15 minutes, until the edges just start to tinge brown. Remove from the pan and place on cooling rack until cool.