Pistachio Cream Cookies (Printable)
Buttery, tender cookies filled with silky pistachio cream - elegant sandwich cookies for teatime or 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 Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter and powdered sugar until light and fluffy. Add egg yolk and vanilla extract, mixing until combined.
03 - Sift all-purpose flour and salt into the bowl. Mix until a soft dough forms.
04 - Roll dough into 1-inch balls and arrange on prepared sheets, spaced 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
05 - Bake for 10 to 12 minutes, or until the edges turn golden. Transfer to a wire rack and allow to cool completely.
06 - In a food processor, pulse pistachios and granulated sugar until finely ground. Add melted white chocolate, butter, and 2 tablespoons heavy cream; blend until smooth, adding extra cream if needed for spreadable texture.
07 - Spread pistachio cream onto the underside of half the cookies. Top with remaining cookies to form sandwiches.
08 - Roll edges of filled cookies in finely chopped pistachios, if desired.
09 - Store cookies in an airtight container at room temperature for up to 3 days.
# Expert Advice:
01 -
- There’s an almost magical contrast between the crumbly, buttery cookie and the luscious pistachio filling.
- If you’re searching for a treat with the elegance of a patisserie but easy enough for a home bake, this one nails it.
02 -
- Do not skip cooling the cookies before filling or the pistachio cream will melt and run right out.
- Blitz the pistachios finely but avoid over-processing into paste; you want creamy, not oily.
03 -
- Briefly toasting the pistachios intensifies their flavor and brings out a brilliant green hue.
- Use a piping bag for the filling if you want perfectly even and neat cookies—it’s a little extra effort but looks stunning.