Combine the room-temperature vegan butter with the sifted powder sugar in a food processor/mixing bowl. See Notes (2).

Pulse a few times, then process on low until combined - about 5 minutes; stopping to scrape down the sides every minute. Add the rosewater during the last minute.

Gradually add the sifted flour in batches - 1/2 cup at a time. Continuously pulse to combine - about 20 seconds. Stop to scrape the sides, then repeat for the remaining 2 batches.

Remove the blades. The dough should look crumbly yet sticky enough to hold together. Empty into a bowl to fold and knead by hand until smooth - don’t over do it. Cover with food wrap, then chill in the fridge for 1 hour.

Take out a small portion of the dough into a small bowl to work with, while keeping the rest in the fridge.

Using your hands, scoop out a tablespoon’s worth of the dough. Squeeze by hand a couple of times to stick together, then roll into a small ball with both hands. It should be soft and smooth. See Notes (3).

Place it on a sheet pan lined with parchment paper. Gently and slightly push the top of the cookie with your palm to flatten down, then add a pistachio to the centre. Cover with a towel to prevent from drying, while working on the rest of the dough. Repeat until finished.

To bake, preheat the oven to 325 F (or 160 C) before the previous step (Shaping The Cookies). Bake for 15 to 18 minutes on middle rack.

To air fry, set to 300 F (or 150 C), air fry for 13 to 15 minutes.

The Ghraybeh cookies should be lightly golden (not browned). Remove and cool in the sheet pan/air-fryer basket for 15 minutes. They’ll still be soft while hot, but they will firm up once cooled down completely in a separate plate - at least for another hour.