Whip the butter and sugar until light and fluffy.
Add one egg at a time into the mixture, and whisk until is fully absorbed.
Add the sifted flour and give it a nice mix until fully incorporated.
Transfer the mixture into a piping bag fitted with a large open star nozzle and pipe the cookies
Transfer baking tray to the fridge and refrigerate for at least 30 minutes. Then bake for 10-12 minutes.
Dip some of the cookies in dark chocolate or white chocolate, then sprinkle with chopped pistachio or coconut flakes and serve.