In a mixing bowl, cream the unsalted butter and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.

Mix in the vanilla extract and rose water until well combined.

In a separate bowl, whisk together the all-purpose flour, ground pistachios, salt, and baking powder.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Cover the dough with plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C).

Scoop out tablespoon-sized portions of dough and roll them into balls on a parchment-lined baking sheet.

Gently flatten each ball and sprinkle with additional ground pistachios.

Bake for 12-15 minutes, until the edges are lightly golden.

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