Ingredients
250 gr. all purpose flour
125 gr. unsalted butter
75 gr. powdered sugar
1 egg
optional:
1 tbsp cocoa powder
1/3 cup chopped pistachios
PROCEDURE
1. Cream butter and sugar with a mixer.
2. Beat in the egg.
3. Now add all the flour and mix in with a circular motion until the dough comes together.
4. Then turn the dough out onto a floured surface and press into a disk. Chill 1 hr. in the fridge.
5. When ready roll out the dough (easier between two pieces of wax paper) and cut into desired shapes.
6. Bake cookies for 8-10 minutes in a preheated 180deg C (370deg F) oven. Remove to a cooling rack.
TIP: For the cocoa version remove 1/2 the sugar/butter/egg mixture and mix in the 1 tbsp. cocoa.
Then add half the flour mixture to each portion until well combined. Form the 2 disks and chill in the fridge.
To form the rectangular shapes, cut the dough in regular strips with a knife, then cut across. Press in chopped pistachios if desired.