Finely chop the salted pistachios and set aside. Cream together 1 cup of softened butter and 1 cup of powdered sugar until smooth.

Stir in 1 teaspoon each of vanilla and almond extract, along with drops of green food coloring.

Gradually mix in 2 cups of all-purpose flour and chopped pistachios until a thick dough forms.

Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350°F (180°C). Roll dough into balls and place on a baking sheet with space between them.

Bake for 12-15 minutes, checking for lightly golden edges and soft centers.

To prepare brown butter icing, melt 1/2 cup of butter until golden brown, then mix with 2 cups of powdered sugar, 2 tablespoons of milk, and almond extract.

Decorate cooled cookies by dipping or piping with icing and let set for 1-2 hours.