# What You'll Need:
→ Dry Ingredients
01 - 2 cups (8.8 oz) all-purpose flour
02 - ½ teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup (8 oz) unsalted butter, room temperature
04 - ⅔ cup (2.8 oz) powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - ¾ cup (3.5 oz) 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
# Steps to Follow:
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, beat the unsalted butter and powdered sugar until smooth and fluffy, approximately 2 minutes.
03 - Add the vanilla extract to the creamed mixture and blend until evenly combined.
04 - Gradually add the flour mixture into the wet ingredients, mixing on low speed until just combined.
05 - Fold the chopped roasted pistachios into the dough with a rubber spatula until evenly distributed.
06 - Divide the dough into two equal portions. Form each into a log approximately 1½ inches (4 cm) in diameter on a sheet of parchment paper. Wrap tightly and refrigerate for at least 1 hour or until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap the chilled dough logs. Optionally brush each log with the beaten egg and roll in coarse sugar for decorative edges.
09 - Slice the logs into ½-inch (1.2 cm) thick rounds. Place the slices 2 inches apart on the prepared baking sheets.
10 - Sprinkle each cookie slice with a pinch of flaky sea salt.
11 - Bake in the preheated oven for 13 to 15 minutes, or until cookie edges turn lightly golden.
12 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
