Pistachio Cream Cookies (Printable)
Buttery, tender cookies sandwiched with smooth pistachio cream and finished with chopped pistachios.
# What You'll Need:
→ Cookies
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Pistachio Cream Filling
07 - 1/2 cup shelled unsalted pistachios
08 - 2 tablespoons granulated sugar
09 - 2 to 3 tablespoons heavy cream
10 - 3 ounces white chocolate, melted
11 - 2 tablespoons unsalted butter, softened
→ Decoration (optional)
12 - 2 tablespoons finely chopped pistachios
# How To Cook:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and powdered sugar using a mixer until light and fluffy. Add egg yolk and vanilla extract; incorporate thoroughly.
03 - Sift in all-purpose flour and salt. Mix until a soft, cohesive dough forms.
04 - Roll dough into 1-inch balls and set on prepared baking sheets 2 inches apart. Flatten each ball slightly with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes until edges turn lightly golden. Cool completely on a wire rack.
06 - In a food processor, pulse pistachios and granulated sugar until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons heavy cream; process until smooth, adding additional cream if needed for a spreadable consistency.
07 - Spread pistachio cream on the flat side of half the cookies and sandwich with the remaining cookies.
08 - Roll edges of filled cookies in finely chopped pistachios if desired. Store in an airtight container at room temperature for up to 3 days.
# Expert Suggestions:
01 -
- Once you try the silky pistachio cream, you'll want to tuck it inside every cookie you bake.
- This cookie always sparks delight from friends who think you spent hours in the kitchen (little do they know).
02 -
- If your pistachios are even a little stale, the filling will taste dull—fresh nuts make all the difference.
- Let the cookies cool completely before assembling or the cream will melt right out.
03 -
- Always grind the pistachios with sugar to keep them from turning oily.
- If the filling feels too thick, add cream a teaspoon at a time and watch for the perfect, dollopable consistency.