Pistachio Cream Cookies (Printable version)
Buttery, tender cookies filled with silky pistachio cream and optionally rolled in chopped pistachios for crunch.
# What you 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 butter with powdered sugar until light and fluffy. Incorporate egg yolk and vanilla; mix until smooth.
03 - Sift flour and salt into the creamed mixture. Stir until a soft dough develops.
04 - Roll dough into 1-inch balls and position evenly on prepared baking sheets, spacing 2 inches apart. Flatten gently with your palm or glass bottom.
05 - Bake 10 to 12 minutes, just until edges are barely golden. Transfer to a wire rack and cool completely.
06 - Pulse pistachios and granulated sugar in a food processor until finely ground. Add melted white chocolate, butter, and 2 tablespoons heavy cream, processing until smooth. Add an additional tablespoon of cream, if needed, for spreadable texture.
07 - Spread pistachio cream onto the base of half the cookies. Place remaining cookies on top to form sandwiches.
08 - If desired, roll edges of filled cookies in chopped pistachios.
09 - Store in an airtight container at room temperature for up to 3 days.
# Expert tips:
01 -
- The pistachio cream is pure velvet—impossibly easy and secretly decadent.
- They're just fancy enough to impress, but soothingly simple to make for a quiet afternoon pick-me-up.
02 -
- Skipping the cooling step leads to melted pistachio cream everywhere—trust me, cookies must be cold first.
- Toasting the pistachios before blending brings out a flavor pop I only discovered after a happy accident one distracted morning.
03 -
- For flawless cookies, don’t overmix the dough after adding flour—it keeps every bite delicate.
- Add a pinch of sea salt over the final cookies for a bakery touch that makes flavors pop.