Persian Rice Cookies

2 pounds rice flour
1 pound oil (Crisco)
1 pound confectioners' sugar
1 cup rose water
2 eggs, separated

Mix the oil, confectioners' sugar, and egg yolks to make a soft batter.

Beat the egg whites until stiff. Mix all of this with rose water and flour (will make a soft mixture). Let stand at room temperature for 2 to 3 hours.

Place in plastic bag and refrigerate for 24 hours.

Make small balls (peanut size), flatten and design with a thimble. Arrange in a flat pan. Bake at 300 degrees F for 20 minutes. Remove from oven; cool. Arrange in a serving dish.