Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats; set aside.
• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt; set aside.
• In a small bowl, combine 3/4 cup granulated sugar and 2 tablespoons orange zest. Rub the sugar and zest together with your fingers until the mixture is fragrant and evenly colored.
• In the bowl of a stand mixer (or a large bowl if using a handheld mixer), beat 1 cup unsalted butter (room temperature) with the sugar–zest mixture on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
• Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until smooth and fully incorporated.
• Reduce the mixer to low speed and gradually add the flour mixture. Mix just until the dough comes together and no streaks of flour remain; do not overmix.
• Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart. Gently flatten each mound with the palm of your hand to an even thickness.
• Bake one sheet at a time (or both if they fit) for 12–14 minutes, until the cookies are set and slightly golden around the edges. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
• While the cookies cool, make the glaze: in a medium bowl whisk 1 cup powdered sugar, 3 tablespoons freshly squeezed orange juice, and 1 teaspoon orange zest until smooth and lump-free.
• Dip the top of each cooled cookie into the glaze, then immediately sprinkle or press chopped pistachios (use the 1 cup) onto the glazed top so they stick. Place cookies on a rack or parchment-lined tray and let the glaze set.
• Store cooled, glazed cookies in an airtight container at room temperature for up to 3 days.