Pistachio butter cookies

Pistachio butter cookies

Introduction:

"One more small step, the taste of biscuits rises to a higher level. The recipe comes from Jun Zhi. It's not difficult to make, but it's really delicious. After putting powdered sugar and granulated sugar, the powdered sugar melts, and the granulated sugar is baked one by one. With the crispy pistachios, the taste is really wonderful. The nuts that have not been eaten in the Spring Festival can be consumed here. It's worth recommending. "

Production steps:

Step 1: melt the butter in a pan over low heat until it boils. Turn off the heat when it turns light brown

Step 2: pour into a bowl and refrigerate until set. It doesn't need to be refrigerated for a long time

Step 3: chop the nuts slightly with a knife

Step 4: refrigerate the butter several times, add sugar powder and sugar, until white fluffy

Step 5: add in the egg to beat

Step 6: sift in the low gluten flour, mix with a mixing knife to form a ball

Step 7: add happy nuts

Step 8: knead well until the dough is wrapped with nuts

Step 9: wrap it with plastic wrap, arrange it into a flat strip, and freeze it for one hour

Step 10: take out the frozen dough and cut it into 3 mm thick slices

Step 11: preheat the oven at 175 ℃ for 15 minutes until the surface is slightly golden

Materials required:

Butter: 75g

Low gluten flour: 100g

Happy nut: 25g

Egg liquid: 20g

Sugar powder: 25g

White granulated sugar: 25g

Note: when cooking butter, be sure to use a low heat. When the butter is no longer bubbling, it's better to quickly pour it into the bowl after leaving the heat. If the pot is preheated, it will continue to heat the butter to avoid coking

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet