Step 1

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

Step 2

Add butter, sugar, flour, vanilla, rose water, salt, and rose petals into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add heavy cream and mix for 30 seconds.

Step 3

Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes.

Step 4

Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.

Step 5

Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.

Step 6

Pour the melted chocolate into a jar that is wide enough to fit your cookies. Dip the cookies into the chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet. Sprinkle each cookie with chopped pistachios and crushed rose petals. Freeze for 10 minutes and then store in an airtight container for up to one week.