ingredients:
- 3½ cups (440g) all purpose flour + more for sprinkling
- ⅔ cup (140g) superfine cane sugar
- 1 cup (250g) unsalted butter
- 1 egg + 1 yolk
- 1 tsp vanilla extract
- for dipping: Pistakio Cream
instructions:
- 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.
- place the ball on some plastic wrap and refrigerate for 30-60 minutes.
- preheat your oven to 350°F (175°C).
- take it out of the fridge, and divide into two seperate pieces.
- 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)
- 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 Cream for best enjoyment!
