Pistachio Cream Cookies (Print)
Tender buttery cookies filled with smooth pistachio and white chocolate cream, finished with chopped pistachios.
# What You’ll 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 - 2–3 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 unsalted butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract, blending thoroughly.
03 - Sift all-purpose flour and salt over the creamed mixture. Mix just until a soft dough forms.
04 - Roll dough into 1-inch balls and arrange 2 inches apart on prepared baking sheets. Gently flatten each ball with your palm or the base of a glass.
05 - Bake for 10 to 12 minutes until the edges are lightly golden. Transfer to a wire rack and allow to cool completely.
06 - In a food processor, blend pistachios and granulated sugar until finely ground. Add melted white chocolate, unsalted butter, and 2 tablespoons heavy cream, processing until smooth. If necessary, add more cream to achieve a spreadable consistency.
07 - Spread pistachio cream on the flat side of half the cooled cookies. Top with the remaining cookies to form sandwiches.
08 - Roll the edges of the sandwiched cookies in finely chopped pistachios for garnish.
09 - Store assembled cookies in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- That pistachio cream filling is surprisingly simple and feels like a hidden bakery secret just for you.
- The cookies keep tender for days, so you can savor them at your own pace without worrying about staleness.
02 -
- If you skip cooling the cookies completely, the pistachio cream will slip right off.
- Toasting the pistachios beforehand takes the flavor from subtle to totally irresistible.
03 -
- Blending the pistachios long enough ensures a silky, not grainy, filling.
- If the cream seems too thick, add a touch more heavy cream—small amounts go a long way.