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So what if it’s summer? It’s chilly right now, and perfect weather to bake cookies for 5 o'clock tea. This incredible recipe is from Chadeika’s blog, when it comes to baking, she’s simply the best.
The whole secret lies in how you treat the dough. The key is to make it quickly and not knead it with your hands. That’s how you get the most delicate cookies.
- 100 g butter
- 100 g of powdered sugar
- 2 egg yolks
- 200 g flour
- 2 tbsp chopped pistachios
Mix the softened butter, egg yolks, and powdered sugar until smooth and creamy. Add the flour. Stir quickly with a wooden or plastic spoon - do not knead by hand. Once the dough becomes smooth, add the pistachios and mix briefly.
Line a baking tray with parchment paper. Roll the dough into small balls and place them spaced apart on the tray. Preheat the oven to 200°C. Meanwhile, chill the tray in the fridge or freezer for 10 minutes. This helps prevent the cookies from spreading.
Bake for 15 minutes. While still warm, roll the cookies in powdered sugar. It will set into a delicate crust. Serve with freshly brewed tea.
Mix the softened butter, egg yolks, and powdered sugar until smooth and creamy. Add the flour. Stir quickly with a wooden or plastic spoon - do not knead by hand. Once the dough becomes smooth, add the pistachios and mix briefly.
Line a baking tray with parchment paper. Roll the dough into small balls and place them spaced apart on the tray. Preheat the oven to 200°C. Meanwhile, chill the tray in the fridge or freezer for 10 minutes. This helps prevent the cookies from spreading.
Bake for 15 minutes. While still warm, roll the cookies in powdered sugar. It will set into a delicate crust. Serve with freshly brewed tea.
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