¾ cup (150g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 ½ cups + 2 tablespoons (370g total) all-purpose flour, sifted
½ teaspoon salt
112g (4oz) unsalted pistachios, lightly toasted, cooled, finely chopped, fine dust sifted out*
about ¼ cup granulated, extra, for rolling the dough log
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and creamy, scraping down the sides of the bowl occasionally. Add the egg and vanilla, and beat to combine. Add the flour and salt; mix on low speed until combined. Stir in the pistachios.
Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here. Wrap in parchment. Chill in freezer until very firm.
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Unwrap one log at a time (keep the other in the freezer). Roll dough logs in the extra sugar, coating them evenly, then cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, 15-20 minutes. Cool on the sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
* the fine dust I sifted out of the pistachios was used in this recipe
Makes about 55
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