Ingredients
- 350 de cream butter with ele mixer
- 130 gr cake flour
- 100 gr confectioners sugar
- 70 gr pistachio nuts
- 65 gr butter (unsalted)
- 65 gr all purpose flour
- 38 gr confectioners sugar
- 4 gr vanilla extract
- some flour on a sheet of wax paper
hands LIGHTLY before shaping each cookie. Form dough into little rolls, about 4 cm long and 1 cm in diameter. Place cookies on ungreased baking sheets about 4 cm apart. Bake in middle of oven for about 13 minutes or until pale golden around edges. Tranfer to racks set over wax paper and dust them with confectioner's sugar while still warm. Cool cookies completely; then store in airtight containers. NOTE: * may substitute pecans for pistachios, but taste will not be the same.
