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Instructions |
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1. Mix all the ingredients except pistachios and vanillasugar in a big bowl. The dough should not be loose, but not too tight
Precautions- None of the ingredients must be hot
The sugar should not melt into the dough. Only then the cookies will have good texture.
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2. Make sure the dough is consistently knead and of right thickness. If not add more flour. Fold it in a aluminium foil and keep in the fridge for 45 minutes
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3. Make the dough into smaller balls. On a flat surface roll each ball into a chapati of 1cm thickness. Cut into shapes as desired and place them on a baking tray covered with a baking paper.
precautions-1. Keep the remaining dough in the fridge while working on the first batches
2. Press the pistachio powder and vanilla sugar gently onto the cut shapes if desired
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4. Put the baking tray into an oven preheated to 170 degrees. Wait for 12-15 mins before taking the cookies out.
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Originally Submitted
12/24/2013
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