Step 1: Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.

2. Add vanilla extract and almond extract (if using), and mix until combined.

3. In a separate bowl, whisk together the flour, cornstarch, and salt.

4. Gradually add the dry ingredients to the butter mixture and beat until a soft dough forms.

5. Wrap the dough in plastic wrap and chill in the refrigerator for 30-45 minutes.

Step 2: Prepare the Pistachio Cream

1. In a food processor, grind the pistachios into a fine crumb (not a powder).

2. Add honey, powdered sugar, cream, melted butter, vanilla, and a pinch of salt.

3. Blend until smooth and creamy. If too thick, add more cream 1 teaspoon at a time.

4. Transfer to a piping bag or container and refrigerate until ready to use.

Step 3: Shape and Bake the Cookies

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Scoop tablespoon-sized balls of chilled dough and roll them between your palms.

3. Flatten slightly and place on the baking sheet, leaving some space between cookies.

4. Use the back of a spoon or thumb to gently press an indentation into the center of each cookie (you’ll fill these later).

5. Bake for 10-12 minutes, until the edges are just starting to turn golden.

6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 4: Fill the Cookies

1. Once the cookies are fully cooled, pipe or spoon pistachio cream into the centers of each cookie.

2. Decorate with chopped pistachios, a dusting of powdered sugar, or a drizzle of melted white chocolate if desired.

Step 5: Let Set and Serve

1. Allow the cookies to set at room temperature for about 15 minutes to let the filling firm slightly.

2. Serve on a cookie platter or pack into an airtight container for gifting.