Ingredients

3 cups / 375 g all-purpose flour

2 teaspoons / 8 g baking powder

½ teaspoon kosher salt

1 cup / 226 g (2 sticks) unsalted butter, at room temperature

1 cup / 200 g granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

¾ teaspoon pistachio extract

¾ cup / 100 g raw shelled pistachios, finely chopped

Green food coloring

8 ounces / 226 g green candy melts or white chocolate

2 teaspoons unflavored vegetable shortening

Sprinkles, for decoration

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line one or two sheet pans with parchment paper and set aside.

Step 2: Whisk together the flour, baking powder, and salt in a bowl until evenly combined.

Step 3: In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for 2-3 minutes until light and fluffy.

Step 4: Add the egg and mix until incorporated, then add vanilla and pistachio extract.

Step 5: Dip a paring knife tip into green food coloring and add to the dough. Mix well. Add more food coloring as needed until the dough reaches a soft mint green color.

Step 6: Stir in the chopped pistachios and dry ingredients on low speed until just combined and the dough forms a crumbly mass. Knead together into a ball. Refrigerate up to 30 minutes if dough feels too soft.

Step 7: On a lightly floured surface or waxed paper, roll the dough to about ¼-inch thickness. Cut into desired shapes and arrange on prepared baking sheets, spacing cookies about 1 inch apart.

Step 8: Bake for 7 to 9 minutes, or until the bottoms just begin to brown. If using lighter pans, begin checking around 6 minutes. For crunchier cookies, bake 1-2 minutes longer.

Step 9: Transfer cookies to a wire rack and allow to cool completely.

Step 10: Melt candy melts with vegetable shortening using a candy melting pot, double boiler, or microwave on 50% power in 30-second intervals, stirring between. Keep melted candy warm and fluid as you work.

Step 11: Use a fork to drizzle melted candy over the cooled cookies. Immediately decorate with sprinkles before the candy hardens. Let set until firm.

Tips & Variations

For a more intense pistachio flavor, substitute some flour with pistachio flour.

If you don’t have pistachio extract, adding an extra ½ teaspoon of vanilla can enhance the flavor.

Double up lightweight baking sheets to prevent cookies from browning too much during baking.

Store your sprinkles in a dry place to avoid clumping when decorating.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before rolling and cutting. Let it warm slightly at room temperature before working with it if it’s too firm.

What can I use instead of candy melts for decoration?

You can use white chocolate chips or bars, melting them carefully with shortening to achieve a smooth drizzle. Gel food coloring works for coloring white chocolate if you want to mimic candy melts.