Baklava Sugar Cookies

The joy of baklava is that no two versions are alike, each a combination of flaky rich pastry and sweetened nut-based filling but with infinite variations of spices that strike a different balance of flavors. This cookie combines a snickerdoodle-like exterior with a hidden filling of honey-sweetened, gently spiced pistachios for the ideal riff.

1 cup (2 sticks) unsalted butter

1 6-oz. bag shelled raw pistachios, coarsely chopped

2½ cups (500 g) granulated sugar, divided

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

2 tsp. ground cinnamon, divided

1 tsp. ground cardamom, divided

¼ tsp. plus ⅛ tsp. ground cloves

½ cup honey

2¾ cups (344 g) all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 large egg

1 large egg yolk

1 Tbsp. vanilla extract

¼ cup crushed rose petals

Directions at bonappetit.com

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