Pistachio Cream Cookies (Printable)
Tender buttery cookies filled with silky pistachio cream; a refined teatime sandwich with optional chopped pistachio edges.
# 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 It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and powdered sugar with a mixer until light and fluffy. Incorporate egg yolk and vanilla extract, mixing thoroughly.
03 - Sift all-purpose flour and salt into the mixture. Blend on low speed until a soft dough forms.
04 - Roll dough into 1-inch diameter balls and arrange on prepared baking sheets, spacing each about 2 inches apart. Gently flatten each ball with your palm or the back of a glass.
05 - Bake cookies for 10 to 12 minutes until the edges are just golden. Transfer to a wire rack and let cool completely.
06 - In a food processor, pulse pistachios and granulated sugar until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons of heavy cream. Process until smooth, adding an extra tablespoon of cream if needed to achieve a spreadable texture.
07 - Spread pistachio cream onto the flat sides of half the cookies. Sandwich with the remaining cookies, pressing gently.
08 - Roll the edges of filled cookies in chopped pistachios for an elegant finish.
09 - Store filled cookies in an airtight container at room temperature for up to 3 days.
# Expert Hints:
01 -
- They look and taste incredibly fancy, but you dont need pastry chef skills to pull them off.
- The pistachio filling is so rich and velvety that people inevitably ask for the recipe after just one bite.
02 -
- I once rushed the cooling and filled cookies before they were ready—the filling oozed out and made a mess.
- Adding the cream gradually to the pistachio filling helped me find the perfect, spreadable texture.
03 -
- Weigh your flour and nuts for the most consistent dough and cream—measuring spoons can be misleading here.
- Let the cookies cool completely before filling to avoid slippery disasters.