Sugar Cookies

1. Sift the flour, baking powder, and salt together in a mixing bowl. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Cream the butter and sugar for a few minutes until light and fluffy, scraping down the sides of the bowl as needed.
3. Mix in the egg and rose water until incorporated.
4. Add the dry ingredients. Mix on low speed, and then raise the speed to medium and mix until the dough starts to pull away from the sides of the bowl.
5. Divide the dough into 2. Flatten each piece and wrap with plastic wrap. Chill for 2 hours.
6. Preheat the oven to 375°F.
7. Roll the dough out to ¼” on a clean surface dusted very lightly with powdered sugar (dust a little powdered sugar on top, too, if the dough starts to stick). Work gently and quickly with the dough. You don’t want the dough to get too warm.
8. Use a cookie cutter of your choice to cut the dough. Gently transfer the cookies to a parchment-lined sheet pan using a spatula.
9. Bake the cookies for 8 minutes, turning the pan half way through. Let cool for 5 minutes. Transfer the cookies to a wire rack to finish cooling.

Toppings

1. Melt the white chocolate over a double boiler until smooth.
2. Gently dip the cookies face-down into the white chocolate. Be extremely gentle as these will easily break. It helps to hold the cookie with a light grip and rinse your fingers of any chocolate periodically.
3. Use the tip of a spoon to create a random swirly pattern.
4. Sprinkle half of each cookie with the pistachios and a few rose petals. Let set.