How to make Mashhad cookies

Preparation time: 90 minutes
Cooking time: 20 minutes

Ingredients:

80 grams melted, clarified butter
80 grams softened butter
50 grams powdered sugar
30 grams egg (beat egg with fork, then measure)
30 grams honey
½ teaspoon vanilla
3 tablespoons whole milk
300 grams white flour

For decoration:

¼ cup honey or clear jam
Ground pistachio, coconut powder or sesame seeds
½ cup marmalade
Melted white and milk chocolate

Instructions:

1. Using a mixture beat the melted butter, clarified butter and powdered sugar until fluffy. Add honey and milk, mix well. Add flour in several steps and mix with a wooden spoon. Do not over-mix.
2. Wrap the dough in parchment and place in the refrigerator for up to two hours. Take the dough from the fridge and roll to half an inch of thickness between two pieces of parchment. Cut out shapes. You can cut out smaller shapes inside half of the cookies (to resemble the picture). Make sure to bake the two kinds in separate trays as the cooking time may differ.
3. Bake for 12 to 15 minutes in a preheated oven set to 175 degrees until golden.
4. Let the cookies cool. Using a pastry brush, brush one side of the cookies with honey or jam and top with a holed cookie. Brush the top cookie again and sprinkle with sesame seeds or ground pistachio nut or decorate with melted chocolate.