In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy, about 2 to 3 minutes.

Add the egg, rose water, and vanilla extract. Continue mixing until smooth and fully combined. The mixture should look creamy and slightly pale.

In a separate bowl, whisk together the flour, baking powder, cardamom, salt, and ground almonds.

Gradually add the dry ingredients to the butter mixture and mix until a soft cookie dough forms. Avoid overmixing, as this can make the cookies less tender.

Cover the bowl and refrigerate the dough for about 30 minutes. Chilling makes the dough easier to handle and helps prevent excessive spreading during baking.

Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop portions of dough and roll them into evenly sized balls. Arrange them on the prepared baking sheets, leaving space between each cookie.

Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft and tender.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

In a small bowl, whisk together the powdered sugar, milk, and rose water until smooth.

The glaze should be thick enough to drizzle but still flow easily. Add a few extra drops of milk if needed.

Once the cookies are completely cool, drizzle the rose glaze over the tops.

Sprinkle immediately with chopped pistachios and, if desired, a few dried rose petals for an elegant Persian-inspired finish. Allow the glaze to set before serving.