• In the bowl of a stand mixer or a handheld electric mixer cream butter and sugar until light and fluffy.
• Mix in orange zest and extract if using.
• Gradually mix in flour and salt until fully incorporated.
• Divide the dough into two equal parts and form two logs with your hands
• Wrap each log in plastic bag and refrigerate 3 hours or up to 5 days.

To Bake:

• Preheat oven to 325F and line two baking sheets with parchment papers.
• Slice the logs into ¼-inch thick slices and arrange on the cookie sheets
• Bake for 18-20 minutes or until slightly golden at the edges.
• Let them cool slightly on the baking sheet then transfer to a wire rack to cool completely.
• Melt chocolate in the microwave for 20 seconds, stir then continue to microwave for 15 seconds intervals stirring in between until completely melted.
• Dip cookies halfway through into the melted chocolate and place on a parchment lined baking sheet.
• Sprinkle chocolate part immediately with chopped pistachios and more orange zest if desired.
• Refrigerate for 20 minutes so the chocolate sets.