In a large mixing bowl, combine 1 cup (2 sticks) of softened unsalted butter and 1/2 cup of granulated sugar. Use a hand mixer or stand mixer to beat them together on medium speed for 2-3 minutes, or until the mixture is light, fluffy, and pale in color. This step is important because it incorporates air into the dough, creating that tender, melt-in-your-mouth texture.

Once the butter and sugar are creamed, add 1/2 cup of finely chopped pistachios and 1 teaspoon of vanilla extract. Mix until well combined. The pistachios add a rich, nutty flavor and a delightful crunch, while the vanilla enhances the overall warmth of the cookies.

In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix—just combine until no streaks of flour remain. The dough should be soft but not sticky.

Turn the dough out onto a clean surface and shape it into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling the dough helps it hold its shape during baking and prevents the cookies from spreading too much.

When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.

Remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the dough into 1/4-inch rounds. If the dough crumbles while slicing, press it back together gently. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.

Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as oven temperatures can vary. The cookies will firm up as they cool, so don’t worry if they seem soft when you take them out of the oven.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them as-is or dip them in melted chocolate for an extra indulgent touch.