Pistachio Cream Cookies (Printable)
Tender butter cookies filled with smooth pistachio cream, rolled in chopped nuts if desired, ideal with tea.
# 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
# How To Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together the softened butter and powdered sugar with a mixer until light and fluffy. Add the egg yolk and vanilla extract, mixing until fully incorporated.
03 - Sift in the all-purpose flour and salt. Mix on low until a soft dough forms.
04 - Roll the dough into 1-inch balls and arrange on the prepared baking sheets, spacing each about 2 inches apart. Flatten gently with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, or until edges begin to turn golden. Transfer to a wire rack and let cool completely.
06 - In a food processor, pulse pistachios and granulated sugar until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons heavy cream. Process until smooth, adding an extra tablespoon cream if needed for a spreadable texture.
07 - Spread pistachio cream onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.
08 - If desired, roll the edges of the filled cookies in finely chopped pistachios. Store cookies in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- The combination of meltingly tender cookies and silky pistachio cream feels like your own secret pâtisserie treat.
- It only takes one bite to convince even the most skeptical guest that butter and pistachio were meant to meet.
02 -
- If the dough feels dry, add a teaspoon of cream or milk—I've learned this is the secret to avoiding crumbly cookies.
- Pulsing pistachios too long can turn them pasty, so use quick bursts for the best texture.
03 -
- Keep an eye out for pistachios that are already shelled and unsalted—they save heaps of time and cleanup.
- Try freezing a few filled cookies; eating one cold with coffee is a revelation.