• 2 sticks unsalted butter, room temperature
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon fine salt
• 2 1/3 cups all-purpose flour
• 1 cup coarsely chopped pistachios

In a food processor, process butter, confectioners’ sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes.

Preheat oven to 350°F. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes.

Cool and dust with powdered sugar.