Preheat oven to 375℉. Line 2 cookie sheets with parchment paper.

In a large bowl mix butter with sugar, eggs, and honey.

Add flour, baking powder and salt and mix gently until dough forms.

Lightly dust parchment paper with flour. Divide the dough in half and roll it out to 1/8 inch thick. Cut out 3-inch circles with a round cookie cutter or even a drinking glass. Fill with 1 teaspoon of Raspberry Rose Filling. Fold the left side over the filling into the center, then fold the right side over and then fold the bottom up, creating a triangle.

Place cookies on prepared sheets and bake for about 15 minutes, until golden brown.

Raspberry Rose Filling

In a medium saucepan, heat raspberries, honey, lime juice, and salt over medium heat. Cook, stirring frequently, until raspberries have broken down and mixture is reduced to 1¼ cups, 20 to 25 minutes. Remove from heat. Let cool completely.

Honey Pistachio Filling

Bring pistachios honey, salt, and ¼ cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring often, until honey is thickened slightly and a spatula holds a trail when dragged across bottom of pan, about 5 minutes. Let cool, stirring occasionally.