Step 1

Using a small food processor, or by hand with a knife, finely chop the pistachios. For extra texture, leave a few pieces of the pistachios slightly larger. For a smoother cookie, finely chop all the pistachios. If using a food processor, take care not to pulse the pistachios for too long or they will start to turn into pistachio butter.

Step 2

*For these cookies to come out perfect, it's VERY important to watch out for over measured flour! It's always best to measure by weight when you can, but if you prefer to use cups, make sure to gently spoon the flour into your measuring cup then use a flat utensil to level it off. Do not scoop the measuring cup directly into the flour or this can pack in more weight and dry out the cookies!*

Step 3

In a large bowl, combine ground pistachios, flour, 1/4 cup of powdered sugar, and salt. Mix to combine.

Step 4

Add your butter and vanilla to the dry ingredients. Mix and mash together until you get a soft dough. I find it easiest to do this step by hand.

Step 5

Cover and chill the dough for 30 minutes to help prevent overspreading when you bake the cookies.

Step 6

Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

Step 7

Uncover your chilled dough, and pinch off 1 tablespoon sized portions. Roll the portions into smooth balls, and arrange on your baking sheet, leaving about 1/2 an inch space between each ball of dough for air to circulate.

Step 8

Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until golden brown on the bottom and lightly browned along the edges.

Step 9

Cool the cookies for 5 minutes on the baking sheet, or until cool enough to handle. Then, toss the cookies in powdered sugar to coat the outside. It helps to use a fork for this step.

Step 10

Arrange the cookies on a wire rack and set aside to cool completely to room temperature before serving. If you find the sugar has melted, you can give the cookies another light toss in powdered sugar to freshen them up.