# Ingredient List:
→ Dry Ingredients
01 - 2 cups (8.75 oz) all-purpose flour
02 - ½ teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup (8 oz) unsalted butter, softened
04 - ⅔ cup (2.82 oz) powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - ¾ cup (3.53 oz) 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 all-purpose flour and fine sea salt in a medium bowl; set aside.
02 - Using an electric mixer on medium speed, beat softened butter and powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Incorporate pure vanilla extract into the butter mixture; blend thoroughly.
04 - Gradually add flour mixture while mixing on low speed until just combined.
05 - Carefully fold chopped roasted pistachios into dough using a rubber spatula until evenly distributed.
06 - Divide dough into two equal portions; shape each into a 1½-inch diameter log on parchment paper.
07 - Wrap logs tightly and refrigerate for at least one hour or until firm.
08 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Unwrap dough logs; optionally brush with beaten egg and roll in coarse sugar for decorative edges.
10 - Cut logs into ½-inch thick rounds and arrange slices 2 inches apart on baking sheets.
11 - Sprinkle each slice lightly with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges are just golden brown.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
