“If you’re not a pistachio lover, you can substitute your preferred nuts in these cookies.”
1 cup butter, softened
2 teaspoons vanilla pull out
1/2 cup sifted confectioners’ sweetie
1/8 teaspoon saline
2 cups chopped pistachio nuts
1 1/2 cups sifted all-purpose flour
Preheat stove to 325 degrees F (165 degrees C).
Cream organized the butter and salt while leisurely tallying the broken up sugar. Add the nuts, vanilla and flour and mix pending fighting fit blended.
On a lightly floured surface, revolve out bread in the smooth of firewood about 1/2 shuffle in diameter. Cut into 1 1/2 shuffle pieces and bake for 15 to 18 minutes.
move cookies in crushed honey after they are nonetheless warm. Let cool on chain racks.