Pistachio Cream Cookies (Printable Version)
Buttery, tender cookies filled with luscious pistachio cream—perfect for teatime or an elegant dessert.
# 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 Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat softened butter and powdered sugar with a mixer until light and fluffy. Add egg yolk and vanilla extract, then mix until well combined.
03 - Sift in all-purpose flour and salt. Mix until a soft dough develops.
04 - Roll dough into 1-inch balls and arrange on prepared baking sheets, spaced 2 inches apart. Gently flatten each ball with your palm or the back of a glass.
05 - Place baking sheets in oven and bake for 10 to 12 minutes, or until cookie edges are just turning golden. Transfer cookies to wire rack and allow to cool completely.
06 - In a food processor, blend pistachios and granulated sugar until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons heavy cream. Process until smooth, adding an extra tablespoon of cream if necessary for a spreadable texture.
07 - Spread a dollop of pistachio cream onto the flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.
08 - Optional: Roll the edges of filled cookies in finely chopped pistachios. Store cookies in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- The pistachio cream filling is silky and nutty in a way that surprises everyone who tries it.
- The cookies stay tender for days, so you can savor them slowly or show off at an impromptu gathering.
02 -
- Never overbake—just barely golden is the secret so they don’t lose their tender bite.
- Extra cream makes the pistachio filling too runny to sandwich, so add slowly.
03 -
- Toasting pistachios before grinding transforms their flavor—don’t skip it for extra depth.
- Chill the sandwiched cookies for 15 minutes before serving for super clean edges.