In a mixing bowl combine butter, powdered sugar and egg yolks.
Add flour, rose water, water, and cardamom.
In a separate bowl, beat egg whites to firm peaks (when you remove the beater the "mountain" stands up straight but the tip of it folds over. A little more than soft peak, but not stiff peak).
Fold the egg whites into the other ingredients and refrigerate overnight.
Preheat oven to 300° F.
Roll into tablespoon size balls and flatten with a cookie press or the tines of a fork or turn a small spoon on its side and press into the cookie from the center to the outer edge of the cookie (like spokes of a wheel).
Sprinkle with poppy seeds.
Bake for 10-15 minutes, until the edges just start to tinge brown. Remove from the pan and place on cooling rack until cool.