1/2 cup powdered sugar
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1/2 cup white baking chips or vanilla-flavored candy coating (almond bark)
1/4 cup roasted and salted shelled pistachio nuts, coarsely chopped
To make ahead, bake cookies as directed. Cool completely. Place cooled cookies into freezer container with tight-fitting lid. Freeze up to 4 months. Let stand at room temperature until thawed. Drizzle with melted white baking chips; sprinkle with pistachios.