Pistachio Cream Cookies (Printable Version)
Tender buttery cookies filled with a silky pistachio–white chocolate cream and finished with chopped pistachios.
# 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:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and powdered sugar with a mixer until light and fluffy. Blend in egg yolk and vanilla until fully incorporated.
03 - Sift in flour and salt. Mix until a soft dough forms without overworking.
04 - Portion dough into 1-inch balls and arrange on prepared baking sheets, leaving 2 inches between each. Gently flatten each ball with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, or until the edges turn just golden. Allow to cool 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; blend until smooth. Add extra cream if needed for spreadable consistency.
07 - Spread a layer of pistachio cream onto the flat side of half the cookies. Sandwich with the remaining cookies.
08 - If desired, roll edges of the assembled cookies in finely chopped pistachios for decoration.
09 - Transfer cookies to an airtight container and store at room temperature for up to three days.
# Expert Advice:
01 -
- The pistachio filling is secretly what makes people ask for seconds.
- These cookies hold their shape beautifully and look elegant enough for any occasion.
02 -
- If you skip cooling the cookies, the filling slides out and makes a mess—I learned that the sticky way.
- Toasting the pistachios first gives an unbelievable depth you won’t want to skip once you’ve tried it.
03 -
- Resist overmixing the dough or the cookies will toughen up.
- A dash of cardamom in the pistachio cream brings out subtle floral notes that elevate the flavor.