Pistachio Cream Cookies (Printer-friendly)
Buttery, tender cookies sandwiched with smooth pistachio cream and rolled in chopped nuts for texture.
# 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 - 2-3 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 Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together the unsalted butter and powdered sugar with a mixer until light and fluffy. Add the egg yolk and vanilla extract; mix until combined.
03 - Sift in the all-purpose flour and salt. Stir until a soft, cohesive dough forms.
04 - Portion dough into 1-inch balls and arrange on prepared baking sheets, spacing 2 inches apart. Gently flatten each ball with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, or until edges begin to turn golden. Cool completely on a wire rack.
06 - Pulse pistachios and granulated sugar in a food processor until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons of heavy cream. Blend until smooth, adding an extra tablespoon of cream if needed to achieve a spreadable consistency.
07 - Spread pistachio cream onto the flat side of half the cookies. Sandwich with the remaining cookies, pressing gently.
08 - Roll the edges of the filled cookies in finely chopped pistachios for garnish, if desired.
09 - Place cookies in an airtight container and store at room temperature for up to 3 days.
# Expert Tips:
01 -
- Once you taste the delicate, buttery crumb with pistachio cream, you'll think twice before making any ordinary cookie again.
- They look absolutely stunning on a tea tray but feel comforting enough to enjoy while curled up with a book.
02 -
- If you rush the butter softening or use cold butter, the dough will fight you at every turn and the cookies won't be as tender.
- Pulsing the pistachios with sugar before adding liquids makes for a smoother, less gritty filling.
03 -
- Always let the cookies cool entirely before filling, or you'll have a slippery mess.
- Reserve a pinch of chopped pistachios to sprinkle on top just before serving—they impress every guest, every time.