Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Set them aside.
Place the pistachios in a food processor and blitz until finely ground. Set the nuts aside.
½ cup unsalted pistachios **
In a large bowl whisk to combine the flour, matcha powder, baking powder, salt, and pistachios. Set the bowl aside.
1 ½ cups all-purpose flour, 1 tbsp matcha powder, ¾ tsp baking powder, ½ tsp kosher salt
In a separate bowl place the butter and granulated sugar. Sift in the confectioners' sugar. Cream the sugars into the butter until light and fluffy. Beat in the egg followed by the cream and vanilla extract.
½ cup unsalted butter, ½ cup confectioners' sugar, ¼ cup granulated sugar, 1 large egg, 3 tbsp heavy cream, 1 tsp vanilla extract
Pour half of the dry ingredients into the wet and beat until fully integrated. Repeat with the remaining half of the flour mixture.
Using a teaspoon as a guide, divvy up the cookie dough. Roll each piece into a ball before flattening it into a disc. Place the cookies on the prepared baking sheet and repeat until no dough remains.
Transfer the cookies to the oven and bake for 12-15 minutes. Take the cookies out of the oven and transfer them to a cooling rack. Let cool completely.