Pistachio Crusted Shortbread Cookies

In the bowl of a stand mixer, beat the butter until light and fluffy. Add the sugar and salt and mix to combine. Beat in the egg and vanilla and mix until fully incorporated. With the mixer running on low speed, add the flour and beat until the dough is smooth.

Lie out a piece of wax paper and place half of the dough on top. Use the wax paper to help shape the dough into a long log, about 1½ inches in diameter. Place half of the chopped pistachios on the wax paper and roll the log in the pistachios to coat the outside completely. Brush off the pistachios that didn’t attach to the dough. Repeat with the other half of dough.

Roll up the logs tightly in the wax paper and twist the sides of the paper. Place the dough in the refrigerator to chill until firm, at least 2 hours.

Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper; I used 3 baking sheets total so you will have to bake the cookies in batches. Set aside.

Remove the dough from the refrigerator and unwrap the wax paper. Using a sharp knife cut the dough into ½-inch slices. Place the dough on the prepared baking sheets, leaving at least 1 inch between each cookie.

Bake the cookies until the edges turn light golden brown, about 8-10 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes. Transfer the cookies to a cooling rack to cool completely.

Serve and enjoy!

These cookies last about 1 week in a sealed container.

Recipe adapted from Better Homes and Gardens: 100 Best Cookies.