1-Step 1: Prepare the Pistachios Pulse 1 cup of pistachios in a food processor until they’re very finely ground, giving you about 3/4 cup of crumbs. Set this aside for later use.

2-Step 2: Cream the Butter Mixture Cream 1 cup of unsalted butter in a mixer for about one minute until it’s smooth. Add 3/4 cup of confectioners’ sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract, then mix on medium-high speed until everything combines nicely.

3-Step 3: Form the Dough Mix in 2 1/4 cups of all-purpose flour, the pistachio crumbs, and 1-2 drops of green gel food coloring if you want that fun color. Keep mixing until a dough forms, then chill it for 30 minutes up to 3 days.

4-Step 4: Bake the Cookies Heat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Roll the dough into 1 tablespoon-sized balls, spacing them 2 inches apart. Bake for 14-15 minutes until the edges are lightly browned and the tops are faintly browned. Let them cool for 5 minutes on the sheet before moving to a wire rack.

5-Step 5: Add the Icing (Optional) For the brown butter icing, melt 1/4 cup of unsalted butter over medium heat until it foams and turns light brown with a nutty aroma, about 5-6 minutes. Cool for 5 minutes, then whisk in 1 cup of confectioners’ sugar, 2 tablespoons of milk or cream, and 1/4 teaspoon of vanilla extract until smooth. Drizzle or dip the cooled cookies and let it set for 1-2 hours.