Pistachio Cream Cookies (Printer-friendly)
Buttery, tender cookies sandwiched with pistachio-white chocolate filling; an elegant teatime option.
# What you'll need:
→ For the 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
→ For the 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
→ For Decoration (optional)
12 - 2 tablespoons finely chopped pistachios
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine softened butter and powdered sugar in a large mixing bowl; blend with a mixer until light and fluffy.
03 - Add the egg yolk and vanilla extract to the butter mixture; beat thoroughly until smooth.
04 - Sift in all-purpose flour and salt. Mix until a soft dough forms without overworking.
05 - Roll dough into 1-inch balls. Arrange on prepared baking sheets, spacing 2 inches apart. Gently flatten each with your palm or the base of a glass.
06 - Bake for 10 to 12 minutes, or until the edges show a hint of golden color. Transfer to a wire rack and cool completely.
07 - Pulse pistachios and granulated sugar in a food processor until finely ground. Add melted white chocolate, softened butter, and two tablespoons of heavy cream; blend until smooth, adding an additional tablespoon of cream if a spreadable texture is needed.
08 - Spread pistachio cream onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
09 - Roll the edges of each sandwich cookie in finely chopped pistachios for an elegant finish.
10 - Store cookies in an airtight container at room temperature for up to three days.
# Expert Tips:
01 -
- This pistachio cream is so good, you’ll be tempted to eat it with a spoon before it even makes it into the cookies.
- They’re elegant enough for company but secretly simple to assemble, so you look like a genius with minimal effort.
02 -
- Once, I tried skipping the cooling step and lost half my cookies to gooey spills—patience is non-negotiable.
- Letting the white chocolate cool slightly before adding to the pistachios keeps the filling lush, not gritty.
03 -
- Always grind the pistachios until almost paste-like for the smoothest filling.
- Swap in dark chocolate for something less sweet yet totally decadent—just melt it gently so it doesn’t seize.