🍃 Pistachio Butter Cookies

Ingredients:

• 100 gr butter (at room temperature)
• Half a cup of powdered sugar (100 gr)
• 1 egg yolk
• 80 gr flour (2 fingers less than 1 cup)
• 100 gr pistachio powder (1 cup)
• 1 teaspoon baking powder
• Half a packet of vanilla

For the filling:

• Pistachio butter (optional, but very nice ☺️)
  

For the topping:

• Rice pistachios (this is not essential, I added it for the visual)

Instructions:

1. Cream the butter and sugar together well in a bowl.
2. Add the egg yolk and continue mixing.
3. Add the flour, pistachio powder, baking powder, and vanilla. Knead until you have a soft dough that doesn’t stick to your hands. Let it rest in the refrigerator for 15-20 minutes to make shaping easier.
4. Take walnut-sized pieces of dough, open the center and put 1 teaspoon of pistachio butter, close and roll into a ball.
5. Arrange all the cookies on a baking sheet lined with parchment paper.
6. Bake in a preheated oven at 175°C for about 10-12 minutes, until the edges are lightly browned.
7. Immediately after taking the cookies out of the oven, gently roll them in a circular motion using a cookie ring or a wide-mouthed glass to make their shape more even. This process helps the edges to come together and gives them a more aesthetic form. (Because they are a little spread out when they first come out)
   

👉 Once they cool down slightly, their soft texture becomes even more pronounced.