Description
Delight in these Pistachio Cream Cookies, featuring a tender, buttery cookie infused with finely ground pistachios and sandwiched with a luscious, creamy pistachio filling. Perfectly crisp on the edges and soft inside, these cookies are an elegant treat for gatherings or a special homemade indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) finely ground pistachios
Pistachio Cream Filling
- ½ cup (120g) pistachio butter or homemade pistachio paste
- ¼ cup (60g) butter, softened
- ½ cup (100g) powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (if needed for smoothness)
Instructions
- Make the Cookie Dough: In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, ensuring a smooth base for the dough.
- Add Flavorings: Mix in vanilla extract and salt thoroughly to combine all ingredients evenly.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and finely ground pistachios, stirring gently until a soft dough forms, careful not to overwork.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm it up for rolling and cutting.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- Shape the Cookies: Roll the chilled dough out to a ¼-inch thickness on a lightly floured surface and cut out small rounds approximately 2 inches in diameter using a cookie cutter.
- Bake: Arrange the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool the Cookies: Remove the cookies from the oven and let them cool completely on a wire rack to firm up before filling.
- Prepare the Filling: In a bowl, beat together pistachio butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Adjust Consistency: If the filling is too thick, add 1 tablespoon of heavy cream or milk to achieve a spreadable consistency.
- Assemble the Sandwiches: Spread or pipe the pistachio cream filling onto the flat side of one cookie.
- Complete the Sandwich: Gently press another cookie on top to create a cookie sandwich.
- Optional Decoration: For a decorative touch, roll the edges in crushed pistachios or drizzle with melted white chocolate.
- Serve and Store: Enjoy immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Use unsalted butter to control the saltiness of the cookies.
- Chilling the dough is essential for clean cookie shapes and optimal texture.
- Ensure cookies are fully cooled before assembling to prevent melting of the filling.
- Crushed pistachios or white chocolate drizzle add both flavor and an attractive presentation.
- For a dairy-free option, substitute butter and cream with suitable plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
