1. Prepare the Pistachios: Start by gently patting away excess salt from the roasted pistachios using a damp paper towel. Finely chop or grind the pistachios in a food processor, leaving some chunkier pieces if desired for texture.
2. Cream Butter and Sugar: In a mixing bowl, cream softened butter with powdered sugar until the mixture is light and fluffy.
3. Add Flavorings: Mix in vanilla bean paste or vanilla extract and salt, ensuring even incorporation.
4. Sift Flour: Gradually sift in all-purpose flour while mixing to create a crumbly dough.
5. Fold in Pistachios: Incorporate the chopped pistachios gently into the dough until fully combined. Chill the dough for about 30 minutes if it feels too sticky to handle.
6. Shape the Cookies: Scoop 1-inch portions of dough and roll into balls. Use a cookie scoop or tablespoon for even sizing.
7. Arrange on Baking Sheet: Place the dough balls on a lined baking sheet, leaving about 1 inch of space between each.
8. Preheat Oven: Preheat your oven to 350°F (or 400°F if using the traditional variation).
9. Bake the Cookies: Bake the cookies for 12-15 minutes or until the bottoms turn lightly golden. Avoid overbaking to maintain a soft texture.
10. Cool Slightly: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack.
11. Coat in Powdered Sugar (First Round): While the cookies are warm, roll them gently in powdered sugar to coat them. This initial coating will adhere well as they cool.
12. Cool Completely: Let the cookies cool completely on the wire rack.
13. Second Powdered Sugar Coating: Once cooled, roll the cookies in powdered sugar again for a snow-like finish.
14. Serve or Store: Serve the cookies immediately or store them in an airtight container. If storing, they can last up to 7-10 days at room temperature or longer if refrigerated or frozen. Dust with additional powdered sugar before serving if needed.