Gather all your ingredients, making sure the butter is at room temperature.

Preheat your oven to 350°F (176°C) and line baking sheets with parchment paper.

If toasting and grinding your own cardamom, over medium heat in a small skillet, toast 8 cardamon pods until a shade darker and very aromatic. This will take about 3 minutes. Grind in a spice grinder or with a mortar and pestle into a fine powder.

Using a stand mixer fitted with the paddle attachment, add butter, sugars, and salt to the bowl. Beat on medium speed until smooth but not fluffy; about 3 minutes. Scrape down the sides of the bowl as needed.

Turn down mixer speed to low and add the egg yolk (or yogurt), rose water and cardamom. Mix just until incorporated.

Turn off mixer and add all of the flour. Turn mixer to low, and mix until all the flour is moistened. Do not overmix or your cookies will be tough.

Shape into balls 1 ¼-inch across (25 grams), place on the lined baking sheet, spacing cookies with 2 inches between them. Using your fingers, press down on each cookie until it is about ⅓- thick. Pat gently around the edges if the cookie cracks. If you prefer a thinner, crispier cookie press a bit thinner: about ¼-inch.

Sprinkle the tops with chopped pistachios and candied rose petals, if using.

Bake for 6 minutes, turn the tray around so the cookies will bake evenly, and start checking the cookies in 4 more minutes. You are looking for the slightest bit of golden brown around the edges.

Let cool for 5 minutes on the baking sheet, and then transfer to a cooling rack.