Cream Butter and Sugars: In a large mixing bowl, beat 1 cup of softened unsalted butter with ½ cup granulated sugar and ½ cup powdered sugar until light and fluffy, about 3 to 5 minutes.

Add Extracts: Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract to the creamed mixture, beating on low until incorporated, about 30 seconds.

Combine Dry Ingredients: In a separate bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until evenly mixed.

Grind Pistachios: Finely grind 1 cup of shelled pistachios in a food processor until crumbly, careful not to over-process.

Mix Dough: Gradually blend the dry ingredients into the butter mixture using a spatula, then fold in the ground pistachios until combined.

Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to 2 hours.

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Shape Cookies: Roll the chilled dough into 1-inch balls and space them 2 inches apart on the baking sheets.

Bake: Bake the cookies for 10 to 12 minutes until the edges are light golden brown, and the centers are slightly soft.

Cool Cookies: Transfer cookies to a wire rack after cooling on the sheets for 5 minutes.

Dust with Powdered Sugar: Sprinkle powdered sugar over cooled cookies for a festive touch.

Serve and Store: Enjoy fresh or store in an airtight container at room temperature for up to 3 days.