In a large bowl, beat the butter for approximately one minute.

Gradually add in the sugar, beating for approximately four more minutes.

Add the yolks, one at a time, and beating each one in before you add the next.

Add the vanilla, cardamon, and salt until incorporated.

Gradually add in the rice flour, beating until combined.  Cover and refrigerate for at least eight hours.

Preheat oven to 350 degrees and line two pans with parchment paper.

Using two-teaspoon sized scoops, roll the dough into small balls.  Flatten with the palm of your hand and garnish with poppy seeds.

Bake for 10 minutes.  You want the cookies to set but not to brown.  Remove from the oven and let sit for approximately five minutes, and then transfer them to a cooling rack until completely cool.  Sprinkle with powdered sugar (optional).  Enjoy!

Recipe adapted from Gil Marks’s Encyclopedia of Jewish Food