Steps
- Beat ½ cup of softened unsalted butter and ⅔ cup of icing sugar until fluffy. Beat in 2 egg yolks, one at a time.
- Fold in 1 teaspoon of rosewater, ½ teaspoon of ground cardamom, and 2 cups of rice flour just until the dough holds together. Wrap and chill for 4-6 hours.
- Let the dough stand at room temperature for 30 minutes. Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Roll 1½-teaspoon portions into balls and gently flatten between your palms. Arrange on the sheet, lightly indent with a spoon edge, and sprinkle with poppy seeds.
- Bake for 18 minutes, until the edges are lightly golden. Cool completely before moving.