Pistachio butter cookies
By VicentaLakin
And one little step, the taste of the biscuit goes up one level, and it's not so hard to do it, but it's really good, with sugar powder and sugar, it melts, and it's done with a piece of sugar. And with the crumbs of pistachio, it's really good. It's worth recommending
Recipe Recommendations
- butter 75g
- low-gluten flour 100g
- pistachio nuts 25g
- egg liquid 20g
- powdered sugar 25g
- white granulated sugar 25g
- sweetening
- baking
- several hours
- ordinary
Steps for Pistachio butter cookies
1
Butter melts into the pot and boils and turns light brown
2
Into the bowl, into the freezer to condensate
3
Pistols cut a little bit with a knife
4
The frozen butter goes into sugar powder and sugar a few times to hairy puffs
5
Add egg fluid to hair
6
Sift in low-banded flour, with a mixer knife and a band
7
Join the pistachio
8
Pistol with your hands to the dough
9
We'll make it into a flat square for an hour
10
FROZEN NOODLES TAKE SLICES CUT TO 3MM THICK
11
Preheat oven 175 degrees, 15 minutes to surface micro-goldPistachio butter cookies Make Tips
When cooking butter, be sure to use low heat. It is ready when the butter stops bubbling. After removing it from the heat, it is best to quickly pour it into a bowl; the pan retains heat and will continue to cook the butter, so this prevents scorching.