Pistachio Cutout Sugar Cookies

• In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk together until well blended. Set this dry mixture aside.
• In another bowl, using an electric mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
• Add the large egg, vanilla extract, and pistachio extract to the creamed butter and sugar. Mix well until fully incorporated.
• Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
• Gently fold in the finely chopped pistachios. For more intense flavor, substitute some chopped nuts with pistachio flour.
• Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour to chill.
• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• On a floured surface, roll out one disk of chilled dough to about ¼ inch thick. Use cookie cutters to cut out shapes and place them on prepared baking sheets.
• Bake the cookies for 8-10 minutes or until the edges are lightly golden. Watch carefully to avoid over-baking.
• Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
• In a microwave-safe bowl, combine green candy melts and vegetable shortening. Microwave in 30-second intervals, stirring until melted and smooth.
• Dip cooled cookies into melted candy coating, letting excess drip off. Place back on cooling rack and sprinkle with colorful sprinkles while coating is wet.
• Allow decorated cookies to set at room temperature until the coating hardens.