Ingredients

Scale

1½ cups (3 sticks/170 g) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 teaspoon rose water (adjust based on strength)
2¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup finely chopped pistachios (plus extra for garnish)
Optional: pink or green gel food coloring

Instructions

1. Cream Butter and Sugar

In a large bowl, beat butter and sugar on medium-high for 2–3 minutes until pale and fluffy.

2. Add Egg and Flavorings

Mix in egg, vanilla, and rose water until combined.

3. Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture until a dough forms.

4. Fold in Pistachios

Gently mix chopped pistachios into dough.

5. Chill the Dough

Wrap dough in plastic, flatten into two discs, and refrigerate for at least 1 hour.

6. Roll, Cut, and Decorate

Preheat oven to 350°F. Roll chilled dough to about ¼‑inch thickness. Cut shapes, place on baking sheets. Brush tops with egg wash or water and press extra pistachios into the surface.

7. Bake

Bake 8–10 minutes until edges are set and lightly golden. Do not overbake to retain tenderness.

8. Cool

Allow cookies to rest 2 minutes on sheet, then transfer to wire racks to cool fully.