Rose Water Shortbread Cookies
½ tsp. ground cardamom
1 ½ c. white rice flour, plus a little for rolling if needed
¾ c. powdered sugar
½ c. (1 stick) unsalted butter, room temperature
1 large egg
1 tsp. rose water
1 tsp poppy seeds
1. Whisk cardamom and 1 ½ c. rice 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 speed to low; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
3. Preheat oven to 300F. Scoop level tablespoonfuls of dough and using lightly floured hands (I didn’t need to flour my hands!), roll into balls. Place on parchment lined baking sheets, spacing about 1 ½” apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a ¼” thickness. Sprinkle cookies with poppy seeds.
4. Bake cookies until firm but still pale, 20-25 minutes. Transfer to wire racks; let cool. (Makes about 3 dozen cookies)