- ½ cup pistachios
- ½ cup - ½ cup plus 2 TBSP castor sugar
- ½ cup butter, at room temperature
- 1 medium egg
- 1 cup + 4 Tablespoons Plain flour, plus extra to flour the Rolling surface
- 3 Tbsp corn flour
- 1/8 tsp salt
- ¾ tsp freshly ground cardamoms
- ½ tsp vanilla essence
- Granulated sugar to sprinkle on the cookies
- Few pistachio halves for garnishing
Finely grind pistachios and sugar in a Grinder.
You can leave it slightly coarse if you wish.
Cream butter and half of pistachio-sugar mixture till smooth using a wooden spoon.
Beat in the egg and vanilla essence and mix wel scraping the sides of the bowl as needed. Mix in remaining pista-sugar mixture and stir till smooth.
Sift plain flour, corn flour and salt in a bowl.
Add the flour mixture to the above wet mixture and mix to form a soft pliable dough and is not at all sticky. You may add a tablespoon more if need be.
Pre heat the oven to 160 degrees Celsius.
Line a cookie sheet with baking paper.
Flour a clean surface and roll the dough using a rolling pin that is also coated with flour to avoid sticking. Roll to a thickness of 8mm-9mm and cut using floured cookie cutters to desired shapes. Lift it carefully using a palette knife or a simple knife and place on the cookie sheet.
Slightly push a pistachio in the centre of each prepared cookie and sprinkle the cookies with coarse suagr crystals or granulated sugar. Bake for 10 - 12 minutes until the bottom edge starts to turn slightly golden. Form it into a ball and roll it and flatten it again and cut into desired shapes until all the dough is used up. You can just make a ball and flatten it for the last bit of dough.
After cutting the first batch of cookies, there will be left over dough. Once they are baked, leave them in the sheet for 3-4 minutes and then transfer them to a wire rack to cool them off completely. Once completely cooled, store them in air tight containers. These are perfect with a cup of tea And if you prefer you can have it with cardamom infused tea!