# What you'll need:
→ 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 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 and powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Mix in the pure vanilla extract until evenly incorporated.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
05 - Gently fold the chopped pistachios into the dough with a rubber spatula until evenly distributed.
06 - Divide the dough into two equal portions, shaping each into a log approximately 1½ inches in diameter on parchment paper.
07 - Wrap the logs tightly and refrigerate for at least 1 hour, or until firm.
08 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
09 - Unwrap dough logs. Optionally, brush with beaten egg and roll in coarse sugar to create decorative edges.
10 - Cut the logs into ½-inch thick rounds and space them 2 inches apart on prepared baking sheets.
11 - Sprinkle each slice lightly with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges are lightly golden.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
