• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until light and fluffy, 3-5 minutes.
• Scrape sides of bowl with a spatula and while mixer is running on low speed, slowly add flour and ½ cup crushed pistachios and beat to just blend, taking care not to over-mix.
• Divide dough in half and place each half on a large piece of plastic wrap. Fold plastic wrap over dough to completely cover and use your hands to roll the dough into a smooth log, about 2" or 2 ¼" in diameter. Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.
• Pre-heat oven to 350 degrees and line a rimmed baking sheet with parchment paper. In a small bowl, mix together decorative sugar and remaining ⅓ cup crushed pistachios. Taking one dough log out of the fridge at a time, brush the outside of each log with egg wash and roll in decorative sugar and crushed pistachios.
• Slice each log into ½"-thick rounds and arrange on prepared baking sheet about 1" apart. Bake for 12-15 minutes, until edges are just beginning to turn golden. Let cool slightly on pan before moving to wire racks to cool completely before icing.
• Dip cooled cookies in rose icing and sprinkle on additional crumbled pistachios and crushed rose petals. Let icing harden before serving.

Rose Icing

• In a small saucepan over medium heat, bring milk and rose petals to just a boil.
• Remove saucepan from heat and let roses steep in milk for about 10 minutes.
• Strain and discard roses. Let mixture cool to room temperature.
• Place 6 Tbsp of the rose milk mixture into a medium bowl and whisk in confectioners' sugar until smooth. For a thinner icing, add more rose milk, 1 tsp at a time.
• Add pink food coloring until you reach desired shade.