| Ingredients |
| |
| ½ |
cup |
unsalted butter (1 stick) - room temperature |
| 1 |
cup |
sugar |
| 1 |
each |
egg |
| ¼ |
tsp |
salt |
| 1 |
tsp |
vanilla |
| 2 |
Tbsp |
brandy |
| 2¼ |
cup |
self rising flour |
| |
| 30 |
each |
pistachio |
| |
|
| Preparation steps: |
- Use a mixer to cream the butter and sugar. Add the egg, salt, vanilla and brandy and mix well.
- Gradually add the flour to the mixture.
- Form a large ball of dough. Refrigerate for 1 hour to overnight.
- 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.
- Place the cookies on a baking sheet lined with parchment paper.
Decorate each cookie with a pistachio.
- Repeat the process with the remaining of the dough.
- 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.
- Remove from oven and transfer to a cooling tray.
- Cool down to room temperature and store in a container.
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