2 c. butter (or 1 c. butter and 1 c. margarine)
3/4 c. powdered sugar
2 eggs, separated
4 c. very fine rice flour
2 T. rose water (or 2 tsp. vanilla extract)
several T. poppy seeds
Beat butter well. Add powdered sugar gradually, beating it in thoroughly. Add the egg yolks one at a time, beating continuously, Stir in flour until well blended. Add the rose-water. Beat the egg whites until stiff, and fold them into the dough. Cover and refrigerate the dough for 24 hours. Roll out dough between waxed paper to a thickness of 1/4 inch. Use a round cookie cutter to cut out the cookies. Score the tops with the times of a fork or imprint them with a pattern. Sprinkle with poppy seeds. Bake on a greased cookie sheet in a 325F oven for 15 to 20 minutes. These cookies crumble very easily. They should remain white in color.