Prepare all ingredients. Chop the shelled, roasted pistachios into small pieces and set aside.

In a large mixing bowl, cream the room-temperature unsalted butter and sift in the confectioners' sugar until light and fluffy for about 3-5 minutes.

In a separate bowl, whisk together the all-purpose flour and salt until well combined. Set aside.

Gradually add the flour mixture to the creamed butter and sugar. Mix gently until just combined, then fold in the chopped pistachios.

Shape the dough into logs or round balls. Chill in the refrigerator for about 30 minutes if too soft.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place your cookies spaced apart. Bake for 15-20 minutes, or until edges are lightly golden.

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