# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, softened (225 g)
04 - 2/3 cup powdered sugar (80 g)
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - 3/4 cup roasted, shelled pistachios, roughly chopped (100 g)
07 - 1 large egg, lightly beaten (for brushing)
08 - 2 tablespoons coarse sugar or turbinado sugar (optional, for edges)
09 - Flaky sea salt, for sprinkling
# Method:
01 - Whisk together the all-purpose flour and fine sea salt in a medium bowl. Set aside.
02 - Using an electric mixer on medium speed, cream the unsalted butter with powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Incorporate the pure vanilla extract into the creamed mixture and mix briefly to combine.
04 - Gradually add the flour and salt blend to the wet ingredients on low speed, mixing until just combined.
05 - Using a rubber spatula, fold the roughly chopped pistachios evenly into the dough.
06 - Divide the dough into two equal portions. Form each portion into a 1½-inch (4 cm) diameter log shape on parchment paper.
07 - Wrap each log tightly with parchment and refrigerate for at least 1 hour or until firm.
08 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Unwrap the chilled dough logs. If desired, brush each log lightly with the beaten egg and roll in coarse sugar for a decorative edge.
10 - Cut each log into 1/2-inch (1.2 cm) thick rounds. Space slices 2 inches apart on the prepared sheets.
11 - Lightly sprinkle each slice with flaky sea salt before baking.
12 - Bake for 13 to 15 minutes, or until edges turn just golden.
13 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
