Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the vanilla extract.
• In a separate bowl, whisk together the flour, chopped pistachios, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide the dough in half. Shape each half into a log about 1.5 inches in diameter.
• Wrap each log in plastic wrap and refrigerate for at least 30 minutes, or until firm.
• Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
• Unwrap the dough logs and slice them into 0.5-inch thick rounds.
• Place the cookies on the prepared baking sheets, about 1 inch apart.
• Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.