# 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 the all-purpose flour and fine sea salt in a medium bowl; set aside.
02 - Using an electric mixer on medium speed, beat the unsalted butter and powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Add the vanilla extract to the butter mixture and mix until combined.
04 - Gradually add the flour and salt mixture while mixing on low speed until just incorporated.
05 - Gently fold the chopped pistachios into the dough using a rubber spatula until evenly distributed.
06 - Divide the dough in half; shape each portion into a 1½-inch diameter log on parchment paper.
07 - Wrap each log tightly in parchment and refrigerate for at least 1 hour, or until firm.
08 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
09 - Unwrap the chilled logs; optionally brush with beaten egg and roll edges in coarse sugar for decoration.
10 - Cut logs into ½-inch thick rounds and arrange slices 2 inches apart on lined baking sheets.
11 - Sprinkle each slice lightly with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges turn a light golden color.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
