Pistachio Cream Cookies (Printable)
Tender buttery cookies sandwiched with a smooth pistachio cream—ideal for teatime or an elegant finish.
# What You'll Need:
→ Cookie Base
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 - Using a mixer, blend the butter and powdered sugar in a large bowl on medium speed until pale and fluffy. Add egg yolk and vanilla extract, mixing thoroughly.
03 - Sift in all-purpose flour and salt. Stir until a soft, cohesive dough develops.
04 - Roll dough into 1-inch balls. Arrange on prepared baking sheets, spacing 2 inches apart. Flatten each ball gently with your palm or the back of a glass.
05 - Transfer sheets to the oven and bake for 10 to 12 minutes, or until edges begin to turn golden. Remove and let cookies cool completely on a wire rack.
06 - Pulse pistachios and granulated sugar in a food processor until finely ground. Blend in melted white chocolate, softened butter, and 2 tablespoons heavy cream. Process until smooth, adding an extra tablespoon of cream as needed for spreadable consistency.
07 - Spread pistachio cream on the flat side of half the cookies. Press together with the remaining cookies to form sandwiches.
08 - If desired, roll the edges of filled cookies in finely chopped pistachios for a decorative finish.
09 - Store the filled cookies in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- You get a cookie that hides the silkiest pistachio cream in the middle—the kind of treat people gush over at first bite.
- They're buttery, pretty enough for any occasion, and the dough comes together so quickly you might be surprised.
02 -
- If the pistachios aren’t super fresh, your filling will never be that vibrant pistachio green—it’ll look and taste faded.
- Let the cookies cool all the way before assembling—the filling will melt if you rush it.
03 -
- Sift the flour for an airy crumb that almost dissolves in your mouth.
- Melt the white chocolate gently so it blends smoothly into the filling—resist microwaving it on high.