In the bowl of a stand mixer fitted with a paddle attachment, add the flour and powdered sugar. Whisk together until well combined.

Add the ghee, and continue to mix on low speed until a crumbly dough starts to form. Continue to beat for 5 minutes. Note: The dough will look very crumbly and stiff at first but will soften up as it is mixed.

Increase the speed to medium-high, and continue mixing for 5 minutes. Reduce the speed to low, and beat for another 5 minutes or until the dough is very smooth with no lumps. It will like like a cross between cake batter and hummus. Do NOT add more flour!

Transfer the dough to the fridge to chill for 20-25 minutes or until it is no longer sticky to the touch. It should still be soft!

Using a small ice cream scoop, portion the dough out into equal-sized balls roughly 1 heaping tablespoon in size, rolling them between two palms.

Place the cookies on the prepared baking sheet, and use lightly floured fingers to gently flatten them out. Press a pistachio into the center of each cookie.

Bake 15-16 minutes just until the edges have set. NOTE: The entire cooking should still be white and will leave residue if touched.

Allow the cookies to cool completely, keeping them out for at least 2 hours or up to overnight before storing.

Store in a container at room temperature for 2-3 weeks.