# Components:
→ Dry Ingredients
01 - 2 cups (8.75 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)
09 - Flaky sea salt, for sprinkling
# Method steps:
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 pure vanilla extract to the creamed mixture and blend until combined.
04 - Gradually mix in the flour and salt mixture on low speed until just combined.
05 - Using a rubber spatula, gently fold the chopped pistachios into the dough ensuring even distribution.
06 - Divide dough into two equal portions; form each 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 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Unwrap chilled dough logs. Optionally, brush the surface with beaten egg and coat edges with coarse sugar for a decorative finish.
10 - Cut logs into ½-inch (1.2 cm) thick slices and place them 2 inches apart on the prepared baking sheets.
11 - Lightly sprinkle each slice with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges turn lightly golden brown.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
