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To master the art of baking Salty Buttery Pistachio Cookies, it's essential to understand the key ingredients that contribute to their exceptional flavor and texture. Each component plays a crucial role in the overall outcome, and knowing how they work together can elevate your baking skills.

Salty Buttery Pistachio Cookies

Discover the delightful world of Salty Buttery Pistachio Cookies, where sweet meets salty in the most indulgent way. These cookies combine rich buttery flavors with the nutty crunch of pistachios and a hint of flaky sea salt, making them a true treat for the senses. This article walks you through the origins, ingredients, and a step-by-step recipe, ensuring both seasoned bakers and newcomers achieve delicious results. Enjoy these cookies fresh with coffee, at gatherings, or as thoughtful gifts. Embrace baking and create lasting memories!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup shelled pistachios, chopped (plus extra for garnish)

1 teaspoon flaky sea salt (to sprinkle on top)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium-high speed until light and fluffy (about 2-3 minutes).

      Add the Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.

          Fold in the Pistachios: Gently fold in the chopped pistachios with a spatula until evenly distributed in the dough.

            Scoop the Dough: Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

              Garnish with Extra Pistachios: Press a few extra pistachio pieces on top of each cookie for a decorative touch.

                Sprinkle with Sea Salt: Lightly sprinkle the tops of the unbaked cookies with flaky sea salt for that salty flavor explosion.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

                    Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 24 cookies