Preheat oven to 350°F. Line 2 sheet pans with parchment paper.

In a medium bowl, combine eggs and sugar with wire whisk or electric mixer at low speed. Whisk or beat until pale yellow. Stir in oil and rosewater, until blended. With a spoon or spatula, stir in rice flour until soft dough forms, adding additional flour, if necessary.

With hands, form dough into rounds about 1 ½ - 2 inches in diameter. Place rounds on prepared sheet pans. Use a fork to make decoration or with a teaspoon make an indentation on top of each; sprinkle poppy seeds over top.

Bake cookies 15 – 20 minutes, until very lightly browned. With spatula, remove from sheet pans and let cool on wire racks.