Description
These Pistachio Cream Cookies feature a delicate, buttery cookie base combined with a luscious pistachio cream filling. Perfectly soft and lightly crisped, these sandwich cookies bring a nutty richness and subtle sweetness that make them an irresistible 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) butter, softened
- ½ cup (100g) powdered sugar
- 1 tablespoon heavy cream or milk (if needed for smoothness)
- ½ teaspoon vanilla extract
Instructions
- Make the Cookie Dough: In a mixing bowl, beat the softened butter and powdered sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract and salt until fully incorporated to enhance the flavor of the dough.
- Combine 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 up, making it easier to roll and cut.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Shape the Cookies: Roll out the chilled dough to a ¼-inch thickness on a lightly floured surface and use a cookie cutter to cut out rounds approximately 2 inches in diameter.
- Bake: Arrange the cookie rounds evenly on the lined baking sheet and bake for 10-12 minutes until the edges turn a light golden color.
- Cool Completely: Remove the cookies from the oven and allow them to cool fully on a wire rack before assembling the filling to avoid melting.
- Prepare the Pistachio Cream Filling: In a bowl, beat together the pistachio butter, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Adjust Consistency: If the filling is too thick, stir in 1 tablespoon of heavy cream or milk to achieve a spreadable consistency.
- Assemble the Cookies: Spread or pipe the pistachio cream filling evenly onto the flat side of one cookie.
- Form Sandwiches: Gently press another cookie on top of the filled side to create a sandwich cookie, taking care not to squeeze out the filling.
- Optional Finishing Touches: For extra flair, roll the edges of the sandwiches in crushed pistachios or drizzle them with melted white chocolate.
- Serve and Store: Enjoy immediately or store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
Notes
- Be sure to chill the dough well to prevent spreading during baking.
- Use finely ground pistachios for a smooth dough texture without grit.
- The pistachio cream filling can be adjusted in sweetness or thickness by varying the powdered sugar or cream amount.
- These cookies keep well when stored properly and taste even better the next day as flavors meld.
- For a nut-free variation, substitute pistachio butter with almond or sunflower seed butter.
