Description
These Pistachio Cream Cookies are delicate, buttery sandwich cookies filled with a luscious pistachio cream. Perfectly crisp on the outside and soft inside, they combine finely ground pistachios in the dough with a creamy pistachio butter filling, making them a delightful 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) unsalted butter, softened
- ½ cup (100g) powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (optional, for smoothness)
Instructions
- Make the Cookie Dough: In a mixing bowl, beat the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Flavorings: Add vanilla extract and salt to the butter mixture and mix until fully combined to infuse the dough with flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and finely ground pistachios, stirring gently until a soft dough forms without overmixing.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm it up for easier handling and better texture.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and Cut the Cookies: Roll out the chilled dough to about ¼-inch thickness and use a cookie cutter to cut out small rounds approximately 2 inches in diameter.
- Bake the Cookies: Place the cut cookies on the 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 allow them to cool completely on a wire rack before adding the filling to prevent melting.
- Prepare the Pistachio Cream Filling: In a clean bowl, beat together pistachio butter, softened butter, powdered sugar, and vanilla extract until the mixture 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.
- Form Sandwiches: Gently press another cookie on top of the filling to create a sandwich cookie.
- Optional Decoration: For extra flair, roll the edges of the assembled cookies 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
- Ensure the butter is softened to room temperature for easy mixing.
- Chilling the dough is crucial for maintaining shape during baking.
- If you don’t have pistachio butter, homemade pistachio paste works perfectly.
- The filling can be adjusted in sweetness by altering powdered sugar quantity.
- Optional garnishes add visual appeal and extra pistachio flavor.
- Store cookies properly to maintain freshness and texture.
