Description
Delight in these Pistachio Cream Cookies, featuring a buttery, pistachio-infused cookie base sandwiched with a luscious pistachio cream filling. Perfectly soft with a hint of nutty flavor, they make an elegant treat for any occasion.
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 the mixture is light and fluffy, creating the base for your cookie dough.
- Add Flavorings: Mix in the vanilla extract and salt until fully incorporated to enhance the taste of the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and finely ground pistachios into the wet mixture, stirring gently until a soft dough forms.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes; this helps the dough firm up for easier shaping.
- Preheat Oven & Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape the Cookies: Roll out the chilled dough to a ¼-inch thickness and cut into small rounds approximately 2 inches in diameter using a cookie cutter.
- Bake the Cookies: Arrange the cookie rounds on the prepared baking sheet and bake them for 10-12 minutes, until the edges are lightly golden.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before proceeding.
- Prepare the Pistachio Cream Filling: In a bowl, beat together the pistachio butter, softened butter, powdered sugar, and vanilla extract until the filling is 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 Cookies: Spread or pipe the pistachio cream filling onto the flat side of one cookie.
- Make Cookie Sandwiches: Gently press another cookie on top of the filled side to create a sandwich.
- Optional Decoration: For an extra touch, roll the edges in crushed pistachios or drizzle with melted white chocolate.
- Serve and Store: Enjoy immediately or store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Notes
- Ensure the butter is properly softened for smooth dough and filling preparation.
- Refrigerating the dough is essential to make cutting and handling easier.
- Optional garnishes like crushed pistachios or white chocolate drizzle add extra flavor and visual appeal.
- Store cookies in an airtight container to maintain freshness.
- You can substitute milk for heavy cream in the filling for a lighter texture.
