• Cream the butter, sugar, rosewater or almond extract, and cardamom together, scraping down your bowl as necessary. I use a stand mixer but you can also do this by hand.
• With the mixer on low, beat in the AP flour and almond flour until it comes together to form a soft dough. It may seem crumbly at first, but keep mixing until it comes together completely. Note: I will finish mixing by hand to make sure everything comes up from the bottom of the bowl and there are no pockets or streaks of butter left.
• Turn the dough out onto a lightly floured surface and bring together into a flat disk. Roll out to 1/3-1/2 inch thick. I sometimes like to top my dough with parchment or plastic wrap to make rolling easier.
• Cut out your cookies with small 2" cookie cutter. It helps to dip the cutter in flour if your dough is sticking.
• Refrigerate the cut cookies for an hour. This will keep them from spreading as they bake. Meanwhile Preheat oven to 350F and line 2 baking sheets with parchment paper.
• Place the cold cookies on your baking sheets 2 inches apart. I like to bake each tray separately to ensure even baking. Bake for 12-15 minutes. Your baking time will vary slightly depending on the size and thickness of your cookies, and whether your oven bakes at the correct temperature or is off a bit.*
• Let the cookies cool briefly on the pan before transferring them to a rack to cool off completely before glazing.

make the glaze

• Stir together the sugar and flavoring with enough milk to thin to a glaze consistency, starting with 2 tablespoons and add more as needed. if you get it to thin you can always add more sugar. There may be little lumps in your glaze at first, but they should dissolve after a minute or so.
• Working with one cookie at a time, dip each cooled cookie headfirst directly into the glaze and then raise the cookie and flip it over to set on a rack. Immediately dust each cookie with crushed pistachios and a few rose petals while the glaze is still wet.
• Let the glaze set up before serving or storing at room temperature for up to 3 days.