Pistachio Cream Cookies (Printer-friendly)
Tender buttery sandwich cookies with creamy pistachio filling and white chocolate.
# 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 to 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 Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat unsalted butter and powdered sugar together with a mixer until light and airy. Add egg yolk and vanilla; blend thoroughly.
03 - Sift all-purpose flour and salt into the butter mixture. Mix until just combined and a soft dough forms.
04 - Roll dough into 1-inch balls. Place on prepared baking sheets about 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 cookie edges are lightly golden. Remove from oven and allow to cool completely on a wire rack.
06 - Process pistachios and granulated sugar in a food processor until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons heavy cream; process until smooth, adding up to 1 more tablespoon of cream for a spreadable consistency.
07 - Spread pistachio cream onto the flat side of half the cookies. Top each with a second cookie to form a sandwich.
08 - If desired, roll cookie edges in finely chopped pistachios for garnish.
09 - Store finished cookies in an airtight container at room temperature for up to 3 days.
# Expert Advice:
01 -
- Secretly, the creamy pistachio filling feels like a luxurious discovery in every bite.
- I promise, these cookies will impress anyone who loves a soft, buttery dessert with a twist.
02 -
- If you try to rush the cooling, the pistachio cream will slip right out—patience pays off.
- Pulsing the nuts too long turns them pasty, so stop as soon as they’re finely ground.
03 -
- Use a piping bag for the pistachio cream—less mess, more even cookies.
- A tiny sprinkle of sea salt on top of finished cookies can surprise and delight every bite.