THE PERFECT CHRISTMAS COOKIE
approx. 22 cookies | active time: 20 minutes | full time: 1 hour
pasta frolla, a typical italian shortcrust pastry dough, is the foundation of many delicious holiday cookies. this dough is buttery and crumbly, and it lends itself perfectly to being cut into festive shapes, filled (or dipped) with pistakio, but it can also make the perfect vehicle for cookie decorating!
ingredients:
- 440g all purpose flour + more for sprinkling
- 140g superfine cane sugar
- 250g unsalted butter
- 1 egg + 1 yolk
- 1 tsp vanilla extract
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for dipping: Pistakio
OG pistachio spread
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 350ºF.
- 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 for best enjoyment!
