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

In a large bowl, cream together the softened butter and powdered sugar until smooth and pale.

Stir in the vanilla extract until fully incorporated.

Gradually add the all-purpose flour and salt, mixing until a uniform dough forms.

Gently fold in the finely chopped pistachios until evenly distributed.

Shape the dough into small balls and arrange them on the prepared baking sheets, leaving space between each cookie.

Bake for 12–15 minutes, until the edges are lightly golden; the centers should remain pale.

Let the cookies cool briefly on the baking sheet before transferring to a rack and dusting with additional powdered sugar.