Using a food processor or a large kitchen knife chop the roasted pistachios.
In a large bowl, combine the vegetable oil and cocoa powder.
Add the chopped pistachios and using the wooden spoon stir until combine.
Then add the granulated sugar and vanilla paste and stir to combine.
Add the eggs one at a time stirring to combine between each addition.
In a separate medium bowl stir together the all-purpose flour, salt, and baking powder.
Add ½ of the flour mixture to the wet ingredients and stir to combine, repeat this process with the remaining dry ingredients. Stir until everything is completely combined.
Cover the mixed dough with plastic wrap and place in the refrigerator for at least 2 hours. However, chilling the dough overnight will work better.
Preheat the oven to 350℉.
Once the dough is chilled, line 2 baking sheet pans with parchment paper.
Using a cookie scoop or spoon roll walnut sized balls of the dough. Place the confectioners' sugar into a small bowl.
Roll the cookie dough balls of in the confectioners' sugar and place them on the sheet pans 2 inches apart. Place one pan at a time into the oven on the center rack. Bake cookies for 10 minutes, remove from the oven and allow to cool on the sheet pan for 2-3 minutes before transferring the cookies to a cooling rack.
Repeat the above process until the dough is finished.
