Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together 1 cup of softened unsalted butter with ½ cup of powdered sugar until light and fluffy, about 2-3 minutes.

Stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract if using.

Whisk together 2 cups of all-purpose flour and ½ teaspoon of salt in a separate bowl. Gradually add this mixture to the creamed butter and sugar.

Fold in 1 cup of chopped pistachios without overworking the dough.

Form the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball.

Bake for 12-15 minutes, or until the bottoms are golden brown.

Let the cookies cool on the baking sheet for 5 minutes, then roll each in additional powdered sugar.

Transfer the cookies to a wire rack to cool completely.