We suggest pairing these cookies with a cup of fresh mint tisane. Tisane can be made with your favorite herbs such as mint and lemon verbena. Just pour boiling water over fresh herbs and let steep for several minutes. Enjoy it hot with a touch of honey.
To see more lovely recipe ideas, please visit our friends at Ali+Echo.
Photography and Styling: Ali Schmidt, Echo Hopkins, & Diana Yen
Makes about 2 dozen cookies
1 cup butter (2 sticks), at room temperature
1/2 cup powdered sugar, plus more for finishing
1 teaspoon rosewater
2 cups all-purpose flour
1 cup pistachios, coarsely ground
1/2 teaspoon cardamom
Using an electric mixer on medium speed, beat butter until fluffy. Reduce speed to low, and add powdered sugar and rosewater and mix until just combined. Stir in flour, pistachios, and cardamom. Cover and chill dough for 30 minutes in the refrigerator.
Preheat oven to 350 degrees.
Roll cookies into 1 ½” balls and space 1/2 inch apart on prepared baking sheet. Bake until golden on the bottom, about 18 minutes. Let cookies cool for five minutes and then roll in powdered sugar. Transfer to rack and cool completely.