Recipe amount: 30 cookies

Sugar cookies

½ cup unsalted butter (1 stick) - room temperature
1 cup sugar
1 each egg
¼ tsp salt
1 tsp vanilla
2 Tbsp brandy
cup self rising flour
30 each pistachio

Preparation steps:
  1. Use a mixer to cream the butter and sugar. Add the egg, salt, vanilla and brandy and mix well.
  2. Gradually add the flour to the mixture.
  3. Form a large ball of dough. Refrigerate for 1 hour to overnight.
  4. On floured surface roll out half of the dough to ~ 1/4 inch thick. Using a cookie cutter, cut out as many shaped cookies as possible. Remove scraps and add them to remaining unrolled dough.
  5. Place the cookies on a baking sheet lined with parchment paper. Decorate each cookie with a pistachio.
  6. Repeat the process with the remaining of the dough.
  7. Bake at 350F for 11-12 minutes on top shelf until pale golden. This way the cookies bake evenly and don't get burnt on the bottom.
  8. Remove from oven and transfer to a cooling tray.
  9. Cool down to room temperature and store in a container.
Picture of recipe

Take note!
  • Measurement:
    ½ cup= 4 oz = 113 gram butter