Using your stand or hand mixer, cream together butter and powdered sugar in a medium sized bowl till smooth and creamy, for about 2-3 minutes.

Add vanilla extract, cardamom powder and mix till well till combined.

Sift together flour, corn flour, custard powder and salt. Add chopped pistachios.

Stir the flour mixture into the butter mixture until it comes together into a dough. Add one tablespoon of milk at a time if the dough is not coming together.

Divide the dough into 2 equal halves. Shape each part into a log and then wrap tightly in plastic wrap. Refrigerate the logs for 1-2 hours.

Unwrap the cookie log and allow to soften for 5-10 minutes and slice the logs into cookies.

Place sliced cookies on a baking tray lined with a baking sheet.

Preheat the oven to 180 degrees celsius and bake the cookies for 12-15 minutes until the edges are slightly brown.

Remove cookies from the oven and cool on a wire rack.