Ingredients
1 cup butter, at room
temperature. 7 tablespoons sugar + more for garnish 1 egg 1 teaspoon
vanilla extract 1 teaspoon lemon zest 2 ? cups flour Melted white and
dark chocolate for garnish
Method
- Preheat oven to 170 degrees Celsius.
- Cream butter with sugar until fluffy.
- Add egg and continue beating till well combined.
- Add vanilla extract and lemon zest, continue beating.
- Gradually add flour, fold with rubber spatula just until combined.
- Divide dough into 2-3 parts, wrap in plastic (cling film).
- Refrigerate for about an hour.
- Roll dough on a lightly floured surface into 1 cm thickness.
- Cut into different shapes using cutters.
- Line a baking tray with parchment paper, sprinkle with sugar.
- Bake for about 15 minutes or until golden.
- Transfer cookies on a wire rack and cool.
- Dip one edge of cookies in chocolate, and then dip in pistachio or sugar (as desired).
- Arrange them on a serving platter.
- Cream butter with sugar until fluffy.
- Add egg and continue beating till well combined.
- Add vanilla extract and lemon zest, continue beating.
- Gradually add flour, fold with rubber spatula just until combined.
- Divide dough into 2-3 parts, wrap in plastic (cling film).
- Refrigerate for about an hour.
- Roll dough on a lightly floured surface into 1 cm thickness.
- Cut into different shapes using cutters.
- Line a baking tray with parchment paper, sprinkle with sugar.
- Bake for about 15 minutes or until golden.
- Transfer cookies on a wire rack and cool.
- Dip one edge of cookies in chocolate, and then dip in pistachio or sugar (as desired).
- Arrange them on a serving platter.
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