PISTACHIO SHORTBREAD COOKIES

220 g   butter

100 g   castor sugar

            vanilla

220 g   flour

40 g     cornflour

2,5 ml  salt

120 g   chopped, salted and roasted KAROO pistachios

            more castor sugar for rolling

METHOD:

  • Preheat the oven to 170°C and line 2 baking trays with baking paper
  • Cream the butter and castor sugar well together and add the vanilla
  • Sieve together the flour, cornflour and the salt
  • Add the dry ingredients gradually to the creamed butter mixture to make the dough
  • Mix in the KAROO pistachios
  • Divide the dough into two equal portions and roll each portion into a log of about 5cm in diameter.Wrap with clingfilm and place in the fridge for at least one hour (or longer) to firm up.
  • Use a sharp knife to cut into circles of about 8mm thick and place on the prepared baking trays
  • Bake for about 12-15 minutes or until cooked and a very light golden brown.Cool for a few minutes then roll into more castor sugar.
  • Cool completely

 

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