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For this recipe you can use either a food processor, stand mixer or by hand. In the bowl whisk together the flour, sugar, baking powder, chopped pistachios (remove 1 tablespoon to sprinkle on the unbaked cookies set aside) and the salt, then add the butter and egg, pulse, beat with the flat beater or mix with a fork until combined.
On a lightly floured flat surface, form the dough into a ball, the dough should be soft but not sticky. Wrap it in plastic and refrigerate for 1 hour.
Remove the dough from the fridge and roll the dough into small golfball size balls, approximately 21, place the cookies on a parchment paper lined cookie sheet, lightly flatten (but not too much) each ball with the tongs of a fork and sprinkle with the remaining chopped pistachios.
Pre-heat oven to 350F (180C).
While the oven is pre-heating chill the cookies for about 15-20 minutes, then bake for approximately 10-12 minutes or until golden around the edges (the bottom of the cookies should be lightly browned), let the cookies cool on the cookie sheet for approximately 15 minutes, then move to a wire rack to cool completely. Enjoy!