(approximately 48 cookies)
1 cup butter, softened (2 sticks)
3/4 cup powdered sugar
1 tsp rosewater
1 tsp ground cardamom
2 cups all-purpose flour
1 cup shelled salted pistachios (preferably Iranian), coarsely chopped
Using a stand or electric mixer, beat the butter for about one minute on medium speed.
Turn the mixer off and add the powdered sugar, rosewater and cardamom. Turn the mixer to low so the sugar doesn’t spray everywhere. When the sugar begins to incorporate, turn the mixer to medium and beat for 3 minutes until the mixture is light and fluffy.
Turn off the mixer and add the flour. Mix on low-speed until just incorporated. The mixture will be slightly crumbly. Do not overmix or it will result in a tough cookie.
Add the pistachios and turn the mixer on to low and mix until the pistachios are distributed. Again, do not overmix.
Divide the dough in half and roll into a log approximately 12 inches long on top of a large rectangular piece of wax paper. Roll the cookie dough log in the wax paper and twist the ends.
Refrigerate for 1-2 hours until completely firm. You may also freeze the dough by putting the log into an airtight container or ziplock bag for up to 3 weeks. Defrost overnight in the fridge before using.
Preheat oven to 325 degrees. Using a sharp knife, slice the log into 1/4 inch pieces.
Line cookie sheets with parchment paper or a silpat and arrange cookies spaced out one inch apart. Bake for 18-20 minutes or until the edges are starting to very slightly brown. Transfer to a wire rack to cool.
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