Slice and Bake Pistachio Cookies

Very finely chop half of the pistachios, and roughly chop the other half.

Cream together the butter and sugar until light and fluffy.

Add the flour, salt and pistachios and mix until no dry pockets remain.

Split the dough in half, form each into a log, and wrap tightly in plastic wrap. Refrigerate for at least 4 hours to firm up.

Once rock solid, brush the dough log all over with egg wash.

Roll the log of dough in coarse sugar to coat it completely.

Slice each log into 12 pieces (discard the very ends of each log).

Add the shortbread cookies to a baking sheet and bake until lightly golden on the edges and bottom.

Cool before enjoying.