In a large mixing bowl sift together the flour, salt and baking powder.
In a stand mixer add the butter, brown sugar and powdered sugar. Using medium low speed cream together the butter and the sugar for 3 minutes.
On slow speed add the egg and vanilla extract to the creamed butter. Once the egg is incorporated slowly add the flour in three parts.
Once a dough is formed, transfer the bowl to a fridge in order to let the dough rest and firm up slightly around 30 minutes.
Preheat your oven to 350 degrees farenheit. Take small pieces of dough and roll them in the palms of your hand to form small marble sized balls. Then gently flatten the balls to form little discs that are approximately 1/2 an inch thick.
Place the slivered pistachios and sesame seeds each onto a flat plate. Then gently press one side of the disc onto the pistachios and the other side into the sesame seeds. Brush off any excess sesame or pistachios and place the pistachio side down on a lined baking sheet. Leave at least 2 inches between each biscuit.
Bake for 10-12 minutes or until golden brown. Transfer the cookies onto a wire rack and leave to cool before serving. Best served with a cup of hot tea.
3 1/2 tbsp. Soft Brown Sugar
6 tbsp. Powdered Sugar
2/3 Cup of Butter (room temperature)
1/2 tbsp. Vanilla Extract
1 1/2 Cups of Flour
2 tsp. Baking Powder
1 tsp. Salt
1/2 Cup Slivered Pistachios
1/2 Cup Sesame Seeds