1-Getting these pistachio cookies just right starts with prepping your ingredients and following a few easy steps. First, pulse the 1 cup of pistachios in a food processor to make about 3/4 cup of finely chopped crumbs this gives the cookies their signature crunch. Next, cream together the 1 cup of unsalted butter and 3/4 cup of confectioners’ sugar until smooth and fluffy.

2-Once that’s done, mix in 1 teaspoon each of pure vanilla extract and almond extract into the butter mixture. Gradually add the 2 1/4 cups of all-purpose flour, stirring until combined, and fold in the pistachio crumbs along with 1-2 drops of green gel food coloring if you’re using it. Chill the dough for at least 30 minutes or up to 3 days to make shaping easier.

3-Shaping and Baking: After chilling, shape the dough into 1-tablespoon balls and place them on a baking sheet. Bake at 350°F (177°C) for 14-15 minutes until the edges are lightly golden keep an eye on them to adjust for a softer or firmer cookie. Let the cookies cool on the sheet for a few minutes before moving them to a rack.

4-If you want to elevate the flavor, try the optional brown butter icing. Melt 1/4 cup of unsalted butter until it’s browned and nutty, then whisk in 1 cup of confectioners’ sugar, 2 tablespoons of milk or heavy cream, and 1/4 teaspoon of pure vanilla extract until smooth. Dip or drizzle the cooled cookies and let it set for 1-2 hours.