# What You'll Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - ½ teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup (225 g) unsalted butter, room temperature
04 - ⅔ cup (80 g) powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - ¾ cup (100 g) roasted, shelled pistachios, roughly chopped
07 - 1 large egg, lightly beaten (for brushing)
08 - 2 tablespoons coarse or turbinado sugar (optional, for edges)
09 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together the all-purpose flour and fine sea salt in a medium bowl; set aside.
02 - Using an electric mixer on medium speed, cream the unsalted butter and powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Incorporate the pure vanilla extract into the creamed mixture and blend evenly.
04 - Gradually add the flour mixture while mixing on low speed until just combined.
05 - Gently fold the chopped roasted pistachios into the dough until evenly distributed using a rubber spatula.
06 - Divide the dough into two equal portions; shape each on parchment paper into a log approximately 1½ inches (4 cm) in diameter.
07 - Wrap the logs tightly in parchment paper and refrigerate for at least 1 hour or until firm; overnight chilling is acceptable.
08 - Preheat oven to 350°F (175°C); line two baking sheets with parchment paper.
09 - Unwrap chilled dough logs; optionally brush each with the beaten egg and roll in coarse sugar to create decorative edges.
10 - Slice each log into ½-inch (1.2 cm) thick rounds and place them 2 inches apart on prepared baking sheets.
11 - Lightly sprinkle each slice with flaky sea salt prior to baking.
12 - Bake for 13 to 15 minutes until the edges turn golden.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool fully.
