# Components:
→ 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; set aside.
02 - Using an electric mixer on medium speed, cream the unsalted butter and powdered sugar until smooth and fluffy, about 2 minutes.
03 - Add the vanilla extract to the creamed mixture and blend until combined.
04 - Gradually mix in the flour and salt blend on low speed until just incorporated.
05 - Gently fold the chopped roasted pistachios into the dough until evenly distributed.
06 - Divide dough into two equal portions. Form each portion into a log approximately 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.
08 - Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Unwrap the 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, spacing cookies 2 inches apart.
11 - Sprinkle each cookie lightly with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges are just golden brown.
13 - Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
