How to Make Pistachio Rose Cookies

• Cream together softened unsalted butter and powdered sugar in a large mixing bowl until light and fluffy for about 3-5 minutes.
• Stir in vanilla extract and rose water into the creamy butter mixture until well combined.
• In a separate bowl, whisk together all-purpose flour, ground pistachios, salt, and baking powder.
• Gradually incorporate the dry mixture into the buttery mix, stirring gently until just combined.
• Cover the dough with plastic wrap and refrigerate for about 30 minutes.
• Preheat your oven to 350°F (175°C).
• Once chilled, scoop tablespoon-sized portions of dough, roll them into balls, and arrange them on a baking sheet lined with parchment paper.
• Gently flatten each ball and sprinkle a few extra ground pistachios on top.
• Bake for 12-15 minutes, until the edges are lightly golden.
• Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack.
• Serve at room temperature.