# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - ½ teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature
04 - ⅔ cup powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - ¾ cup 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 flour and fine sea salt in a medium bowl and set aside.
02 - Beat the unsalted butter and powdered sugar with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
03 - Incorporate the pure vanilla extract into the creamed mixture.
04 - Gradually mix in the flour and salt blend on low speed until just combined.
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, then wrap tightly.
07 - Refrigerate the wrapped dough for at least 1 hour or until firm.
08 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
09 - Unwrap the dough logs; optionally brush each with beaten egg and roll in coarse sugar for decorative edges.
10 - Cut the logs into ½-inch thick rounds and arrange them 2 inches apart on prepared sheets.
11 - Sprinkle a pinch of flaky sea salt on each slice.
12 - Bake for 13 to 15 minutes until edges are lightly golden.
13 - Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
