¼ POUND BUTTER, SOFTENED
1 CUP SUGAR
5 EGGS
1 TEASPOON VANILLA EXTRACT
4 CUPS FLOUR
4 TEASPOONS BAKING POWDER
PINCH OF SALT
11/2 CUPS PISTACHIO NUTS, CHOPPED
1. . Preheat oven to 350°F.
2. . Using an electric mixer, cream the butter and sugar. Add 4 of the eggs and vanilla. Mix until well blended.
3. . On low speed, mix in flour, baking powder, and salt to form a soft dough. Add the pistachios and mix on low speed, until just blended. Turn out dough onto a lightly floured surface. Divide the dough into three equal pieces. Roll each piece of dough into loaves about 12 inches long. Place loaves 3 inches apart on a parchment-lined cookie sheet.
4. . In a small bowl, beat the remaining egg. Brush tops of loaves with the egg and sprinkle with additional sugar.
5. . Bake for 20 to 25 minutes, or until golden brown. Remove cookie sheet from the oven.
6. . Using two metal spatulas, carefully remove the loaves from the cookie sheet and place on a wire cooling rack. Cool.
7. . Place cooled loaves on a cutting board. Using a sharp knife, slice diagonally into 1/2-inch-wide strips. Place in a single layer on the cookie sheet. Return to the oven for 10 to 15 minutes, or until lightly browned. Cool. Store cookies in an airtight container.