# 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
# Directions:
01 - In a medium bowl, whisk together all-purpose flour and fine sea salt; set aside.
02 - In a large bowl, use an electric mixer to cream softened butter and powdered sugar on medium speed until smooth and fluffy, about 2 minutes.
03 - Incorporate vanilla extract into the creamed mixture and blend evenly.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
05 - Gently fold the chopped pistachios into the dough using a rubber spatula until distributed evenly.
06 - Divide dough into two equal portions; shape each into a log approximately 1½ inches (4 cm) in diameter on parchment paper.
07 - Wrap logs tightly and refrigerate for at least 1 hour until firm; may chill overnight for convenience.
08 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Unwrap dough logs; if desired, brush lightly with beaten egg and roll in coarse sugar for decorative edges.
10 - Cut logs into ½-inch (1.2 cm) thick rounds; place slices 2 inches apart on prepared sheets.
11 - Sprinkle each cookie with a pinch of flaky sea salt before baking.
12 - Bake for 13 to 15 minutes until edges turn lightly golden.
13 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
