In a large mixing bowl, use a hand mixer or stand mixer to beat 1 cup of unsalted butter and ¾ cup of powdered sugar together on medium speed for about 3-5 minutes until light, fluffy, and pale in color.

Sift 2 cups of all-purpose flour into the butter-sugar mixture and blend gently until just combined, being careful not to overmix.

Add 1 cup of finely chopped pistachios to the dough and gently fold them in using a spatula.

Divide the cookie dough in half and roll each portion into logs about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Remove the chilled dough and slice each log into ¼-inch rounds. Arrange on prepared baking sheets, spaced about 1 inch apart. Bake for 10-12 minutes, or until lightly golden.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.