Fragrant Rosewater Pistachio Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.

Stir in the rosewater, finely ground pistachios, cardamom powder, and salt until well combined.

Gradually add the all-purpose flour, mixing until a soft dough forms. Do not overmix.

Roll the dough into small, 1-inch balls and place them about 1 inch apart on the prepared baking sheet.

Gently flatten each cookie ball slightly with the back of a fork or your fingers.

Sprinkle the chopped pistachios evenly over the top of each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft in the center.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.