Ingredients

• 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.

Instructions

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.
2. Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
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.
4. Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
5. DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.