Cooking Instructions
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Step 1
Cream
Salted Butter (1/2 cup)
and
Powdered Confectioners Sugar (1 cup)
until pale and combined.
Step 2
Separate the
Egg (1)
yolk from the white.
Step 4
Then, sift in all the dry ingredients,
All-Purpose Flour (3/4 cup)
,
Corn Starch (1/4 cup)
,
Unsweetened Cocoa Powder (1/2 cup)
, and
Baking Powder (1/4 cup)
.
Step 5
Slowly stir until it forms a dough, then divide the dough into two and chill for at least 30 minutes.
Step 6
Roll out the dough to about 0.5-cm (1/4-inch) thickness between two sheets of parchment paper to prevent sticking.
Step 7
Cut out using a 5-cm (2-inches) cookie cutter. Make sure that the cookie cutter is always dusted with flour.
Step 8
If the dough is too soft to handle at this point, put it in the freezer as it is for 15 minutes before moving the cut-out dough onto a baking tray. Re-roll and repeat the process..
Step 9
Meanwhile preheat your oven to 350 degrees F (180 degrees C).
Step 10
Bake the cookies for about 10 minutes at a preheated oven.
Step 11
Allow the cookie to cool completely before removing it.
Step 12
To make your pistachio filling, cream together
Pistachio Spread (2 1/2 Tbsp)
,
Butter (1 Tbsp)
until well combined.
Step 13
Then, beat in sifted
Powdered Confectioners Sugar (1/3 cup)
.
Step 14
Pipe out your pistachio filling onto a cookie and sandwich with another.
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