Julianna Jee

Ingredients

4 cups flour

1/3 cup corn starch

3/4 tsp salt

1 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp cardamon

1 tsp rose water

1/2 cup pistachios, chopped

Procedure

1. Heat oven to 375°F.
2. Cream the butter and sugar with a paddle attachment until pale and fluffy (about 5 minutes).
3. Add the eggs, vanilla, and rose water and mix.
4. Sift all dry ingredients together and add to wet mixture. Do not over mix.
5. Fold in pistachios.
6. Chill for 1 hour.
7. Roll out dough into your favourite shape.
8. Bake for 10-12 minutes.
9. Cool before decorating cookies with your favourite royal icing.

Notes

• The cornstarch is what helps prevent these cookies from spreading or losing its original shape.
• I added more rose water to the royal icing to give the cookies a bit more of a rose water flavour.
• Have fun with the icing and try different designs!