# 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, softened (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
# Method:
01 - Whisk together flour and fine sea salt in a medium bowl; set aside.
02 - Using an electric mixer, beat butter and powdered sugar on medium speed until smooth and fluffy, about 2 minutes.
03 - Add vanilla extract to the creamed mixture and blend until combined.
04 - Gradually mix in the flour mixture on low speed until just combined.
05 - Gently fold chopped pistachios into the dough using a rubber spatula until evenly distributed.
06 - Divide dough in half; shape each into a 1½-inch (4 cm) diameter log on parchment paper.
07 - Wrap logs tightly with parchment and refrigerate for at least 1 hour until firm.
08 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Unwrap chilled logs; optionally brush with beaten egg and roll in coarse sugar for decorative edges.
10 - Cut logs into ½-inch (1.2 cm) thick rounds and arrange on baking sheets 2 inches apart.
11 - Sprinkle each cookie with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges are lightly golden.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
