Mix 3 sticks of unsalted butter at room temperature and 1 cup of sugar in an electric mixer fitted with a paddle attachment until combined.

Add 1 teaspoon of vanilla extract.

In a food processor coarsely chop 1 1/2 cup of pistachios, set aside.

In a separate medium-sized bowl sift together 3 1/2 cups of all-purpose flour, 1/4 teaspoon salt, and 1 cup of the chopped pistachios.

The remaining pistachios reserve and set aside.

Slowly incorporate dry ingredients into butter mixture until dough starts to come together.

Drop onto a lightly floured surface and form into a disk.

Wrap in plastic wrap and refrigerate for 30 Minutes.

Preheat oven to 350.

Remove dough from refrigerator and roll to 1/8 inch thickness on a floured surface.

Cut into disks with a 2-inch cookie cutter.

Bake for 18 Minutes to 22 Minutes till slightly browned.

Cool completely.