Preparing the Batter

1. In a large bowl, whisk together the flour, baking powder and salt and set aside.

2. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.

3. Beat together for 1 minute at high speed.

4. Add in the eggs, vanilla and butter extract and beat together for another minute.

5. Add in the flour mixture and beat together for 1 minute or until fully incorporated and smooth.

6. Turn the dough out into a disc on plastic wrap.

7. Completely wrap in plastic wrap and place into the fridge to chill for 1 hour.

8. Once the dough has chilled, remove from the fridge, unwrap the plastic wrap and place onto a well floured surface.

Making the Cookies

1. Preheat the oven to 350 F.

2. Line 2 baking sheets with parchment paper or spray them well with baking spray.

3. Use a rolling pin to roll the cookie dough out to a rough rectangle ¼” thick.

4. Use a tree cookie cutter to cut out as many cookies as possible from the rectangle.

5. Place the cutout cookies onto the parchment lined at least 1 ½” apart.

6. Place into the oven to bake for 10 minutes.

7. The cookies will still be soft at this point.

8. Place onto a cooling rack to cool completely.

9. Once all of the cookies are baked and cooled, make the chocolate coating.

10. Place the chocolate chips in a microwave safe bowl.

11. Heat in 30 seconds intervals, stirring in between each time.

12. This will take about 1 ½-2 minutes to fully melt.

13. Once melted, stir the corn syrup in.

14. Dip each cookie halfway into the chocolate mixture, letting any extra chocolate drip off.

15. Lay the dipped cookies onto a large piece of parchment paper.

16. Sprinkle with chopped pistachio pieces.

17. Let the cookies set for 20 minutes or until completely hardened before serving.