• Preheat the oven to 350℉, prepare 2-3 baking sheets with parchment paper, baking spray, or a silicon baking mat.

For the cookie dough:

• In a mixing bowl, combine softened butter, brown sugar, and white granulated sugar. Cream together 3 minutes on high speed using an electric mixer until fluffy, scraping the sides of the bowl with a spatula as needed.
  1 cup salted butter, softened, ¾ cup brown sugar, ¾ cup white granulated sugar
• Add in egg and vanilla and mix well for 1 more minute.
  1 large egg, 1 teaspoon vanilla extract
• Add in flour, salt, and baking soda and mix well on low speed for 1 minute until dough is the texture of play dough and not crumbly. Cover and set aside.
  3 cups all purpose flour, ½ teaspoon salt, baking soda

For the pistachio filling:

•  In a blender, combine pistachios, sugar, cinnamon, and lemon zest. Blend for 20-30 seconds or more until pistachios are the consistency of coarse sand. It's okay if there are some pistachio chunks left, but we want it mostly blended.

  Add in honey last, and mix until it forms a thick mixture, a couple of pulses should do it.
  1 cup lightly salted, roasted pistachios, 2 Tablespoons white granulated sugar, ½ teaspoon cinnamon, ¼ teaspoon lemon zest, ¼ cup honey
• Scoop cookie dough into balls about 3 Tablespoons (50g) each, then the pistachio filling into 2 teaspoon balls (14g) to make sure there is enough filling for every cookie.
• Hollow out a hold in each cookie dough ball and put 2 teaspoons of pistachio filling into each cookie. Pinch edges together and roll into ball, then flatten slightly into a hockey puck shape.
• Place each cookie on a baking sheet, 8 to a tray to make sure there's room to spread.
• Bake for 11-12 minutes, then let cool.

  Brush cookies with honey and sprinkle with crushed pistachios. If you're feeling extra fancy, edible flower petals are beautiful on top too!
  optional: edible flower petals for garnish