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Pistachio Cream Cookies Recipe

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★★★★★

4.7 from 87 reviews

These Pistachio Cream Cookies offer a delightful combination of buttery, crumbly cookie texture with a rich, creamy pistachio filling. Perfect for anyone craving a nutty, sweet treat, these cookies feature a delicate blend of vanilla and almond flavors, topped with crushed pistachios for added crunch and visual appeal.

Ingredients

Scale

Cookie Dough

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (60 g) powdered sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (60 g) pistachio paste
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Garnish

  • 1/4 cup (30 g) crushed pistachios
  • Powdered sugar (for dusting)
  • Additional powdered sugar (for cream filling)
  • Additional pistachio paste and softened butter (for cream filling)

Instructions

  1. Prepare the dough: In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring an even texture for the cookies.
  2. Add wet ingredients: Incorporate the pistachio paste, egg yolk, vanilla extract, and almond extract into the butter mixture, mixing thoroughly until all ingredients are smoothly combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt, then gradually add this to the wet mixture, folding carefully until a uniform dough forms.
  4. Shape cookies: Roll the dough into small balls and place them spaced evenly on a baking sheet lined with parchment paper or a silicone mat.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked.
  6. Prepare cream filling: Mix an additional amount of pistachio paste with softened butter and powdered sugar in a bowl until the mixture becomes smooth and creamy, ready for sandwich filling.
  7. Assemble cookies: Once cookies are cooled completely, spread the pistachio cream filling evenly on the bottom of one cookie and sandwich it with another cookie on top.
  8. Finish and garnish: Lightly dust the assembled cookies with powdered sugar and sprinkle crushed pistachios over the top for a crunchy texture and appealing look before serving.

Notes

  • Ensure the butter is softened at room temperature to facilitate easier mixing.
  • Do not overbake the cookies; they should be slightly soft when removed as they firm up while cooling.
  • The pistachio paste can be purchased or homemade by grinding pistachios with a bit of oil and sugar.
  • Store the cookies in an airtight container to maintain freshness for up to one week.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: pistachio cookies, pistachio cream cookies, nutty cookies, sandwich cookies, baked dessert, pistachio paste

Find it online: https://www.sanacooks.com/pistachio-cream-cookies-recipe/