In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low-medium until light and airy, about 30 seconds to 1 minute.

Add the 1 tsp vanilla extract and mix lightly to combine.

Add in the 1/3rd cup chopped pistachios, the 2 cups of flour, and 1/4 tsp kosher salt. Mix until well combined about 2 minutes.

Place the dough on a large piece of plastic wrap and use it as a guide to help shape it into a log. Chill in the fridge for 1 hour.

Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.

Using a long sharp knife in a sawing back and forth motion, cut 1/2″ slices of dough. Try to keep them as even as possible.

Line the cookies 1 1/2″ apart on a cookie sheet and bake for 10-12 minutes until firm.

Cool the cookies for 5 mins on the tray then move to a wire rack to cool completely.