Pistachio Cream Cookies
Soft and buttery cookies with a rich pistachio cream filling, offering a luxurious and nutty flavor perfect for any occasion.
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup finely ground pistachios
For the Pistachio Cream Filling:
- 1/2 cup heavy cream
- 2 tablespoons pistachio butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pistachios optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix until well combined.
- Slowly add the flour, salt, and finely ground pistachios to the butter mixture, stirring until a soft dough forms.
- Roll out the dough on a floured surface and cut into rounds using a cookie cutter. Place them onto the prepared baking sheet.
- Bake for 12-14 minutes or until the edges are lightly golden. Let cool completely on a wire rack.
- For the pistachio cream filling, beat the heavy cream, pistachio butter, powdered sugar, and vanilla extract together until soft peaks form.
- Once the cookies are cooled, spread a dollop of the pistachio cream filling on the bottom of one cookie, then sandwich with another cookie.
- Garnish with chopped pistachios, if desired, and refrigerate to set the filling for at least 30 minutes before serving.
Notes
- Ensure the butter is well-creamed with sugar for a light texture in the cookies.
- If you prefer nut-free cookies, skip the pistachios in the dough and filling.
- To make the filling thicker, beat it longer or add more powdered sugar.
- You can freeze the unfilled cookies and thaw them before filling with pistachio cream.
- Roasted pistachios can be used for a stronger flavor in the cookies.