Persian Rice Cookies

Step 1: Preheat the oven to 350 degrees.

Step 2: Line a cookie sheet with a Silpat; otherwise, oil the cookie sheet and line with wax paper.

Step 3: In a bowl, beat together the egg, sugar, and butter.

Step 4: Add the rice flour and cardamom to the mixture and start to combine into a dough.

Step 5: Drizzle in the rosewater and work it in.

Step 6: Add more flour if necessary to result in a dough that does not stick to your hands.

Step 7: Don't over-handle the dough because of the butter- if you do and starts to get really soft, stick it in a plastic bag and put it in the fridge for 20 minutes.

Step 8: Take pieces of dough and roll into a ball the size of a large egg yolk.

Step 9: Place it on the cookie sheet.

Step 10: Repeat until sheet is filled.

Step 11: Using a thimble or a small cap, make patterns on top of the cookies, it will be 3 interlinking circles on top.

Step 12: Sprinkle with poppy seeds.

Step 13: Bake the cookies for about 15 minutes (the cookies should be white when they are done, if they are browning on the edges, take them out right away).

Step 14: Cool the cookies completely before attempting to remove them (They will fall apart when warm so don't mess around with them until they cool!).