In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric mixer cream butter until light and fluffy.

Add in brown sugar and white sugar and continue to mix until well incorporated.

Add in egg and almond extract and continue mixing until well blended.

In a separate bowl whisk together flour, baking powder and salt.

Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.

If green color is desired add in a few drops of green food coloring.

Add in chopped pistachios mix gently on low speed.

Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a log shape with a diameter of about 2 inches.

Wrap the dough in wax paper and refrigerate for at least 1 hour.

Preheat the oven to 350

Line a baking sheet with parchment paper.

Remove the chilled log of dough from the refrigerator unwrap it and place it on a cutting board.

Slice the cookie dough into ¼- ½ inch slices.

Place dough slices on prepared cookie sheet a couple of inches apart.

Bake pistachio cookies for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.

Allow to cool for 2-3 minutes on the baking sheet then transfer cookies to a wire rack to cool completely.