My mom is whom I inherited the passion for cooking from. She is an awesome baker \ cook and she love experimenting with new recipes. This magnificently simple recipe is just that – simple yet magnificent and is all hers.
These butter cookies are a melt in your mouth cookies that have a great crunch when you bite into, they are crispy, buttery and full of great flavours, and best of all are truly a cinch to make. All you need is butter..
So, without further ado – My amazing mom’s butter cookies
100 gram soft butter
50 gram powder sugar
1 tsp vanilla
1 tsp Rum (optional)
1/4 tsp salt
1 ½ cups all-purpose flour
½ tsp baking powder
½ cup of whole pistachio
Pre-heat oven to 180℃ (fan) \ 400℉ \ Gas mark 6
Whisk together butter, powdered sugar, salt, vanilla and rum until light and fluffy.
Add the flour and baking powder, whisk just to combine.
Form the dough into a tight roll, wrap in the clingfilm and move to the fridge to set for 30 minutes.
Slice the chilled dough to approximately 1 cm thick slices.
Align the dough slices on a baking pan lined with baking sheet and place a pistachio in the center of each cookie.
Bake for 12-15 minutes, until golden around the edges and center still semi-soft.
Set on a cooling rack to chill 20-30 minutes.
The pistachio is mainly a decorative feature and can be replaced with any other nut or even chocolate-chip.
The rolled dough can last in the fridge for up to 3 months. When needed simply defrost in fridge, slice and bake.
For a nuttier flavour and a bit more crumbly cookie, try replacing 1/3 of the flour with almond flour.
For a spicier flavour – add 1/4 tsp nutmeg to the butter mix