Instructions

• Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
• In a large bowl or the bowl of a stand mixer, beat the room-temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.
• Add the egg and beat until incorporated. Add the vanilla and pistachio extracts and mix to combine.
• Add a few drops of green food coloring and mix until the color is evenly distributed. Add more drops as needed — the dough will lighten when the flour is added.
• Add the finely chopped raw shelled pistachios and the dry flour mixture. Mix on low speed just until the dough comes together into a crumbly mass.
• Turn the dough out onto a lightly floured surface and knead gently until it forms a smooth ball. If the dough feels too soft to roll, cover and refrigerate for up to 30 minutes.
• On a lightly floured surface, roll the dough to 1/4-inch thickness.
• Cut the dough into shapes with cookie cutters and arrange the cut cookies on the prepared baking sheets, leaving about 1 inch between cookies.
• Bake 7–9 minutes, or until the bottoms just begin to brown. Check after about 6 minutes if using lightweight pans. (If you prefer crunchier cookies, bake 1–2 minutes longer. For less browning, you can double up lighter-weight baking sheets.)
• Transfer the cookies to a wire rack and let cool completely before decorating.
• To make the coating, place the green candy melts or white chocolate and the 2 teaspoons unflavored vegetable shortening in a microwave-safe bowl or use a double boiler. Melt at 50% power in 30-second bursts, stirring between each burst, until smooth and fluid; or melt and stir until smooth in the double boiler. Keep the melted coating warm and fluid while you work.
• Use a fork to drizzle the melted coating over the cooled cookies. Immediately sprinkle with your chosen sprinkles so they adhere before the coating sets.
• Let the coating set completely. Store cookies at room temperature in an airtight container for up to 5 days.