Preheat oven to 375°F. In large mixing bowl, mix together cookie mix, flour, melted butter and egg until soft dough forms.

Flour surface, place plastic wrap over dough, and roll dough 1/4 inch thick. Cut into desired shapes with cookie cutters. On parchment lined cookie sheets, place cutouts 2 inches apart.

Bake cookies 7-9 minutes or until edges are light golden brown. Carefully slide parchment sheets with cookies onto kitchen counter to cool. Cool completely before icing.

In bowl, mix together powdered sugar, 7 tablespoons heavy cream, and pistachio extract with spoon until smooth and slightly runny. If frosting is too stiff, add additional cream, 1 teaspoon at a time. Dip cookies into frosting and shake off excess. Decorate as desired with wildflowers and herbs. Allow frosting to completely set before storing, around 30 minutes. Store covered in airtight container at room temperature with parchment paper between layers.