Kurdish Nane Qala (Mint Cookies) with Pistachios and Rosewater Glaze

In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2 minutes.

Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 2 tablespoons finely chopped fresh mint and 1/4 cup finely chopped pistachios.

Divide the dough into two equal portions, flatten slightly, wrap in plastic, and refrigerate for 30 minutes to firm up.

On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Place cookies 1 inch apart on baking sheets lined with parchment paper.

Bake at 350°F/175°C for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While cookies cool, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons rosewater until smooth. If the glaze is too thick, add 1/2 teaspoon more rosewater at a time until it reaches a pourable consistency.

Once cookies are completely cool, drizzle or brush the rosewater glaze over each cookie. Sprinkle the remaining 1/4 cup finely chopped pistachios over the wet glaze.

Allow the glaze to set for at least 15 minutes before serving.