Dear Martha,

It’s really amazing how you can make something so delicate with such simple ingredients as butter, flour and sugar. For the latest Cookies Swap Party I wanted to make something simple, yet classic, and looked in my absolute favorite cookbook: Dear Little Cookies. It’s a collection of easy yet traditional cookies that’s been around for centuries, but the recipes are updated for today’s preferences and demands. There are the cookies I decided on:

Short crust pastry with pistachio

200 g butter
1 tsk vanilla sugar
1 dl sugar
4 ½-5 dl flour
A handful of pistachio nuts
An egg

1. Put the oven on 175° Celsius.
2. Whip sugar, vanilla sugar and butter of room temperature porous.
3. Add flour, and mix into a dough. You might need to use your hands in the end.
4. Put the dough on a floured bench and roll the dough into finger thick rolls.
5. Put the rolls on a plate, and paint them with a whipped egg. Sprinkle crushed pistachio nuts over the rolls and cut into 4 cm long pieces.
6. Bake for about 5-10 minutes in the middle of the oven.

Let the cookies chill a bit before you move them from the plate and take your first bite. Enjoy!

Love, Josefin