سابليه العيد

In a large bowl, beat the soft butter with an electric mixer until creamy.

Add the sifted powdered sugar and vanilla, and mix until the texture becomes light and creamy.

Add the flour and pinch of salt, mix, then bring the dough together by hand until soft and combined.

Cover the dough and refrigerate for 30 minutes.

After cooling, divide the dough and roll each part between baking paper or plastic bags into a thin layer.

Use cookie cutters to cut circular shapes, pairing each closed one with an open one.

Place the cookies on a baking tray lined with parchment paper and refrigerate while finishing the rest.

Preheat the oven to 160°C and bake for 10 minutes until lightly colored.

Let the cookies cool completely on a cooling rack before filling and decorating.

For the glaze, mix powdered sugar with two teaspoons of milk and any food coloring.

Dip the open cookies in the glaze, drain excess, then decorate with pistachio, dried rose, or nuts.

Fill the closed cookies with chocolate spread or jam.

Place the open cookie on top of the filled one.