Pistachio Cookies
Ingredients
- For the dough
- 150 grams
soft butter
- 150 grams
- 2 packets
- 1 pinch
- 2
- 100 grams
- 200 grams
- 150 grams
- For decoration
-
finely chopped candied Fruit
Preparation steps
For the dough, mix the butter with sugar, vanilla sugar, salt and egg yolks.
Chop the pistachios in the knife mill, and mix along with the flour into the butter-yolk mixture. Knead well to form a smooth dough.
Shape the dough into logs of about 4 cm (approximately 1½ inches). Wrap the dough logs in plastic wraps and place for 1 hour in the refrigerator.
Cut the dough logs into about 1 cm (approximately ½ inch) thick slices. Shape each dough slice into balls, make a well in the center of each ball with a wooden spoon handle, and place the balls on baking sheets lined with parchment paper. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 12 minutes until light brown.
Remove the baking sheets from the oven and let cool the baked cookies.
For the glaze, mix the powdered sugar with 2-3 tablespoons water until thick. Pour the glaze into a pastry bag with a small nozzle and squeeze the glaze into the cookie wells. Decorate with chopped candied fruits and pistachios.
