In a bowl, whisk together flour, salt, baking soda and baking powder; set aside.

In a mixing bowl or the bowl of a stand mixer, cream butter with sugar and brown sugar for 2 to 3 minutes or until it lightens one shade in color and no longer clumps together like wet sand.

Add pistachio butter and beat on medium speed until smooth, scraping down the sides of the bowl as needed. Add egg and extracts and mix until fully incorporated.

Add dry ingredients and mix until incorporated and no streaks of dry flour remain, scraping the bowl to ensure dough is evenly mixed throughout. Lightly cover and chill for 20 to 30 minutes.

Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

With a small cookie scoop (about 1 tablespoons worth, or 15-17g of dough per ball by weight), roll dough into a smooth ball, then roll in granulated sugar to coat.

Arrange on prepared cookie sheets, leaving 1-2 inches of space between cookies (I fit about 15 on a half sheet pan).

Bake for 9 to 10 minutes or until tops are puffed and slightly crackled. (If you haven't already, unwrap your kisses while the cookies are baking!)

Remove from oven and, working quickly while the cookies are still hot and soft, press the chocolate kisses down into the center of each cookie.

Return cookies to the oven to bake for an additional 1 to 2 minutes or until bottom edges just start to turn golden brown.

Remove from oven and let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container in the refrigerator for up to 5 days.