Pistachio Butter Cookies

Overview

With one more small step, the taste of the biscuits rises to a new level. The recipe comes from Junzhi. It is not difficult to make, but it is really delicious. Add powdered sugar and granulated sugar. The powdered sugar melts, and the granulated sugar is still one by one after baking. With the addition of crispy pistachios, the taste is really delicious. The uneaten nuts during the New Year can be used up here. Worth recommending

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• egg liquid
• low gluten flour
• pistachio nuts
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Melt the butter in a pot over low heat and cook until it boils. Turn off the heat when it turns light brown

   

2. 2 Pour it into a bowl and refrigerate it in the refrigerator until it solidifies. It does not need to be refrigerated for a long time. It will solidify into a state where the butter can be whipped

   

3. 3 Slightly chop the pistachios with a knife

   

4. 4 Add the refrigerated butter to the icing sugar and granulated sugar in several batches and beat until white and fluffy

   

5. 5 Add egg liquid and beat

   

6. 6 Sift in the low-gluten flour and use a mixing knife to form a dough

   

7. 7 Add pistachios

   

8. 8 Knead it evenly with your hands until the pistachios are wrapped in the dough

   

9. 9 Wrap in plastic wrap and organize into flat rectangular shapes and freeze for one hour

   

10. 10 Take out the frozen dough and cut it into 3MM thick slices

    

11. 11 Preheat the oven to 175 degrees and bake for 15 minutes until the surface is slightly golden