ingredients:
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440g all purpose flour + more for sprinkling
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140g superfine cane sugar
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250g unsalted butter
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1 egg + 1 yolk
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1 tsp vanilla extract
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for dipping: Pistakio Creamy pistachio spread
instructions:
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in a medium bowl, whisk together flour, sugar, cold butter cut into cubes, and the egg + yolk. stir in the vanilla extract and knead thoroughly, and quickly, making sure the butter doesn't melt. knead until the dough goes from being shaggy until it forms into a ball.
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place the ball on some plastic wrap and refrigerate for 30-60 minutes.
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preheat your oven to 350ºF.
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take it out of the fridge, and divide into two seperate pieces.
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using a rolling pin, roll out the dough until the thickness is around 4mm, and then, using cookie cutters, shape out the cookies and place them on a baking tray lined with parchment paper or a silicone mat. (optionally: brush the cookies with an egg wash before baking; 1 whisked egg)
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bake for 10-12 minutes (or until golden on the edges) and let it cool before removing from the tray. dip your cookies into pistakio for best enjoyment!
