Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 1/3 cups all-purpose flour
- 3/4 cup toasted, chopped pistachios
For Decoration
- 1/2 cup coarse or sanding sugar (optional but recommended)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Prepare the Butter Mixture: In a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the room temperature butter, powdered sugar, vanilla extract, and kosher salt. Beat on medium-low speed until the mixture is creamy and well combined, about 1 1/2 minutes.
- Add Flour and Pistachios: Gradually add the all-purpose flour and toasted chopped pistachios to the butter mixture. Mix on low speed until the ingredients are just combined and the dough begins to clump together, approximately 2 minutes.
- Shape the Dough: Turn the dough out onto a clean cutting board. Using your hands, form the dough into a flat disc. Cut the disc in half. Shape each half into a 9-inch long log. Wrap each log tightly in plastic wrap and freeze them for 30 minutes until firm.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat.
- Apply Egg Wash and Sugar Coating: Remove the dough logs from the freezer and unwrap them. Brush the surface of each log evenly with the beaten egg. Roll each log in the coarse or sanding sugar, ensuring all sides are coated evenly for a beautiful crust.
- Slice the Cookies: Using a sharp chef’s knife, cut each dough log into 1/3-inch thick slices. Arrange the cookie slices on a baking sheet lined with parchment paper or a silicone baking mat. Ensure the cookies are spaced to allow even baking, typically fitting about 20 cookies per sheet.
- Bake the Cookies: Place the baking sheet in the preheated oven. Bake the cookies for 18 to 20 minutes, rotating the pan 180 degrees halfway through the baking time to ensure even cooking.
- Cool Completely: After baking, allow the cookies to cool completely on the baking sheet before handling or eating. This ensures the perfect buttery, crumbly texture. Optionally, you can freeze any unused dough logs for up to 2 months and store baked cookies in an airtight container for up to 4 days.
Notes
- Toast raw pistachios on a baking sheet at 350°F for 12 minutes and let cool before chopping and adding to the dough.
- Using parchment paper or a silicone baking mat is crucial to prevent cookies from sticking.
- The egg wash and coarse sugar coating are optional but recommended for a crunchy, sweet finish.
- Freeze dough logs before baking to make slicing easier and improve cookie shape.
- Store baked cookies in an airtight container for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
