Pistachio Cream Cookies (Printable)
Tender buttery cookies sandwiched with creamy pistachio filling; serves 24 and pairs wonderfully with tea.
# 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 Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together the unsalted butter and powdered sugar using a hand or stand mixer until light and fluffy. Blend in the egg yolk and vanilla extract until smooth.
03 - Sift in the all-purpose flour and salt. Mix until a soft, cohesive dough forms.
04 - Roll dough into 1-inch balls. Space dough balls 2 inches apart on prepared baking sheets. Gently flatten each ball with the palm or back of a glass.
05 - Bake for 10 to 12 minutes or until the edges are just turning golden. Cool cookies completely on a wire rack.
06 - Pulse shelled 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 and creamy, adding an extra tablespoon of cream if necessary for a spreadable texture.
07 - Spread pistachio cream generously onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
08 - Roll the edges of filled cookies in finely chopped pistachios for a decorative finish.
09 - Place assembled cookies in an airtight container and store at room temperature for up to 3 days.
# Expert Advice:
01 -
- The pistachio cream filling feels like a little secret tucked between each buttery cookie—one that never fails to bring delight.
- It perfectly straddles the line between refined and homey, making it a hit from teatime to celebrations.
02 -
- I once learned the hard way that warm cookies collapse if filled too soon—wait until they’re cool or you’ll end up with a gooey mess.
- Switching to good-quality white chocolate made the filling smoother and far less sweet, balancing every bite beautifully.
03 -
- Pulsing the pistachios with sugar prevents them from turning oily or clumpy in the processor.
- If the filling feels too thick, add cream a teaspoon at a time until it glides easily over each cookie.