Description
Delight in these Pistachio Cream Cookies, featuring a buttery and nutty cookie base made with ground pistachios, sandwiched together with a luscious pistachio cream filling. These elegant sandwich cookies are perfect for special occasions or a sophisticated snack, combining a tender crumb with a smooth, creamy center enriched by pistachio butter and a touch of vanilla.
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 (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 a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract and salt until fully combined, ensuring the flavors meld evenly throughout the dough.
- Add Dry Ingredients: Gradually stir in the all-purpose flour and finely ground pistachios, mixing just until a soft dough forms without overworking.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up, making it easier to roll and cut.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Shape the Cookies: Roll out the chilled dough to about ¼-inch thickness and use a cookie cutter to cut small rounds approximately 2 inches in diameter for uniform cookies.
- Bake the Cookies: Arrange the cookie rounds on the prepared baking sheet and bake for 10-12 minutes, or until the edges turn a delicate golden color.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on a wire rack to ensure the filling won’t melt when assembled.
- Make the Pistachio Cream Filling: In a separate bowl, beat together pistachio butter, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.
- Adjust Consistency: If the filling is too thick, add 1 tablespoon of heavy cream or milk to achieve a creamy, spreadable texture.
- Assemble the Cookies: Spread or pipe a generous amount of pistachio cream filling onto the flat side of one cookie.
- Create Sandwiches: Gently press another cookie on top to form a sandwich, sealing the flavorful filling inside.
- Optional Decoration: For extra flair, roll the edges in crushed pistachios or drizzle with melted white chocolate, adding texture and an elegant finish.
- Serve & 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 to maintain freshness.
Notes
- Refrigerating the dough helps prevent spreading and keeps the cookies tender.
- For a crisper cookie, bake slightly longer but watch carefully to avoid overbrowning.
- If you don’t have pistachio butter, you can make your own by finely grinding pistachios and blending with a small amount of neutral oil.
- Cookies can be stored in an airtight container; refrigerate if your kitchen is warm to prevent the filling from softening too much.
- Customization options include adding a touch of almond extract or a sprinkle of sea salt on top for a flavor twist.
