Pistachio Cream Cookies (Print Version)
Tender buttery cookies sandwiched with smooth pistachio cream, perfect for tea or dessert.
# What You Need:
→ For the 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
→ For the 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
→ For Decoration (optional)
12 - 2 tablespoons finely chopped pistachios
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together unsalted butter and powdered sugar with a hand or stand mixer until light and fluffy. Blend in the egg yolk and vanilla extract thoroughly.
03 - Sift in all-purpose flour and salt. Mix to combine until a soft dough forms.
04 - Roll dough into 1-inch balls and arrange them on the lined baking sheets, spacing 2 inches apart. Flatten each ball gently with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes or until the edges are just turning golden. Remove and allow cookies to 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 of heavy cream. Process until smooth, adding an additional tablespoon of cream if required for spreadable consistency.
07 - Spread pistachio cream onto the flat side of half the cookies. Place remaining cookies on top to form sandwiches.
08 - Roll the edges of filled cookies in finely chopped pistachios for garnish, if desired.
09 - Store the cookies in an airtight container at room temperature for up to 3 days.
# Insider Tips:
01 -
- That pistachio cream is so dreamy, friends have secretly swept up leftover dollops with a spoon.
- The cookies are surprisingly tender, melting beautifully with each bite and adding a bit of luxury to any simple day.
02 -
- Chilling the dough makes it easier to shape and prevents the cookies spreading too much—a lesson I only learned after one very flat batch.
- Using room temperature ingredients helps everything blend without lumps, so leave them out as you prep.
03 -
- Toasting pistachios before grinding intensifies their flavor and brings out a nutty aroma.
- For perfect sandwiches, match cookies of similar size and turn the prettier sides outward.