cup pistachios, finely, chopped
cup finely ground semolina
cup unsalted butter
cup sugar, icing, for dusting purposes
Preheat oven to 350 degrees F.
Prepare baking sheet with parchment paper.
Mix all ingredients for the filling until blended. Set aside.
Mix flour, sugar and semolina. Cut in butter until it resembles crumbs. Sprinkle in rosewater and water a bit at a time.
Knead until dough forms. Form into about 30 balls. Make a depression with your thumb in the top of each ball. Fill with the filling. Pinch to seal the tops. If desired, at this point you can use a traditional wooden mould to form cookie. Place cookies on baking sheet flat side down. Bake for 20 minutes, checking at 15 minutes for doneness. Let cookies cool for 5 minutes then dust with icing sugar.