Yield: 1 servings
|1¼ cup||Sifted flour|
|1 teaspoon||Baking powder|
|⅓ cup||Finely chopped pistachios|
The whole kitchen will smell wonderful. These freeze well if tightly wrapped.
In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly.
Preheat oven to 375ø. Roll dough out to ¼-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly.
Bake at 375ø for about 5 minutes or until edges start to brown.
Remove to wire racks to cool.
Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer