# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - ½ teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature (225 g)
04 - ⅔ cup powdered sugar (80 g)
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - ¾ cup roasted, shelled pistachios, roughly chopped (100 g)
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 - In a medium bowl, whisk together the flour and fine sea salt. Set aside.
02 - In a large bowl, beat the butter and powdered sugar on medium speed until smooth and fluffy, about 2 minutes.
03 - Mix in the vanilla extract until incorporated.
04 - Gradually add the flour mixture on low speed, mixing gently until just combined.
05 - Using a spatula, fold the chopped pistachios evenly into the dough.
06 - Divide dough in half; place each half on parchment paper and form into 1½-inch diameter logs (4 cm).
07 - Wrap logs tightly and refrigerate for at least 1 hour until firm.
08 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
09 - Unwrap logs, brush lightly with beaten egg, and roll edges in coarse sugar if desired.
10 - Cut logs into ½-inch thick rounds (1.2 cm) and space them 2 inches apart on baking sheets.
11 - Sprinkle each cookie with flaky sea salt before baking.
12 - Bake for 13 to 15 minutes, until edges are lightly golden.
13 - Allow cookies to cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
