# List of Ingredients:
→ 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 & Toppings
06 - 3/4 cup shelled roasted salted pistachios, roughly chopped (100 g)
07 - Flaky sea salt, for sprinkling
# How to Make It:
01 - In a medium bowl, whisk together the all-purpose flour and fine sea salt until evenly distributed.
02 - In a large bowl, beat the softened unsalted butter and powdered sugar using an electric mixer until light and creamy, approximately 2 to 3 minutes.
03 - Incorporate the pure vanilla extract into the creamed butter mixture and mix briefly to combine.
04 - Gradually add the flour mixture to the butter mixture while mixing on low speed until just combined, avoiding overmixing.
05 - Carefully fold the roughly chopped roasted salted pistachios into the dough using a spatula.
06 - Divide the dough into two portions. Shape each portion into a 1.5-inch diameter log on parchment paper. Wrap tightly and refrigerate for at least one hour until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap the chilled dough logs and slice into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets, spacing them approximately 1 inch apart.
09 - Sprinkle the tops of the cookie slices with flaky sea salt for a delicate finish.
10 - Bake the cookies for 13 to 15 minutes, or until the edges just begin to turn golden brown.
11 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool fully.
