Pistachio Cream Cookies (Printable)
Buttery, tender sandwich cookies with a silky pistachio-white chocolate filling - perfect for tea or dessert.
# What You'll Need:
→ Cookie Dough
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 Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, use a mixer to combine softened butter with powdered sugar until the mixture becomes light and fluffy. Incorporate egg yolk and vanilla extract, mixing until fully blended.
03 - Sift in all-purpose flour and salt. Mix until a soft dough forms and no streaks of flour remain.
04 - Portion dough and roll into 1-inch balls. Arrange balls on prepared baking sheets with 2 inches of space between. Flatten each ball slightly with your palm or a glass.
05 - Bake for 10 to 12 minutes, or until edges begin to turn golden. Transfer to a wire rack to cool completely.
06 - In a food processor, pulse pistachios and granulated sugar to a fine meal. Add melted white chocolate, softened butter, and 2 tablespoons cream. Process until smooth, adding additional cream if needed for a spreadable consistency.
07 - Spread pistachio cream onto the flat side of half of the cookies. Top each with a second cookie to create a sandwich.
08 - Roll the edges of filled cookies in finely chopped pistachios for garnish.
09 - Store assembled cookies in an airtight container at room temperature for up to 3 days.
# Expert Hacks:
01 -
- The secret is in the pistachio cream: it’s silky, rich, and always surprises people who guess it took much longer to make.
- These cookies always draw a crowd at my table, whether I’m serving coffee or hosting a brunch, because they look as lovely as they taste.
02 -
- If you try to fill warm cookies, the cream will melt everywhere; always let them cool completely first.
- Pulsing the pistachios just a bit longer than you think gives the filling a velvety consistency that’s worlds apart from grainy.
03 -
- Process pistachios with sugar to stop them turning oily and clumpy.
- Let the filled cookies rest for an hour before serving to let the flavors meld and cookies soften perfectly.