# What You 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
# How-To:
01 - Whisk together the all-purpose flour and fine sea salt in a medium bowl and set aside.
02 - Using a mixer on medium speed, beat the softened butter and powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Mix in the pure vanilla extract until fully combined.
04 - Gradually add the flour and salt mixture while mixing on low speed until just combined.
05 - Gently fold the chopped roasted pistachios into the dough using a rubber spatula until evenly distributed.
06 - Divide the dough into two equal parts. Shape each half into a log about 1½ inches (4 cm) in diameter on parchment paper.
07 - Wrap each log tightly in parchment and refrigerate for at least 1 hour until firm, or chill overnight for convenience.
08 - Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
09 - Unwrap the chilled dough logs. Optionally, brush each log lightly with beaten egg and roll in coarse sugar for a decorative finish.
10 - Cut each log into ½-inch (1.2 cm) thick rounds and arrange on baking sheets spaced 2 inches apart.
11 - Sprinkle a pinch of flaky sea salt atop each cookie slice.
12 - Bake for 13 to 15 minutes until the edges turn lightly golden.
13 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
