Steps for Pistachio Heart Cookies

• Melt the granulated sugar with the honey in a saucepan, then add the butter and mix thoroughly. When the mixture becomes whitish, add the pistachios and mix well. Pour the mixture onto a steel tray lined with parchment paper and level it with a spatula. Let it cool for a couple of hours. When it is completely cooled and has a hard consistency like nougat or brittle, use a heart-shaped cutter or cookie cutter to cut out many pistachio wafers and set aside.

  

• To make these delicious pistachio heart cookies, pour the soft butter in pieces, the grated zest of a lemon, vanilla essence, and powdered sugar into the bowl of the stand mixer. Attach the whisk and turn the machine to maximum speed for 5-8 minutes. Add the egg and beat for another minute. Add the sifted flour and potato starch, salt, and beat for another minute to obtain a smooth, compact but very soft mixture. Those who do not have a stand mixer can easily use electric beaters following the same procedure listed. Finally, add the green food coloring and mix thoroughly.

  

• Place the whipped shortbread dough in a piping bag fitted with a star tip and pipe heart-shaped cookies onto a baking tray lined with parchment paper. Place a pistachio wafer in the center of each cookie. Let the tray of cookies rest in the fridge for 1 hour. Then bake in a preheated static oven at 356°F for 12-15 minutes. Turn off the oven and let cool.

  

• And here they are, the pistachio heart cookies. I hope you like my latest recipe, see you next time, friends.