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