Pistachio Cream Cookies (Printable)
Buttery, tender sandwich cookies filled with pistachio and white chocolate—perfect for a refined teatime bite.
# What You'll Need:
→ Cookie Dough
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 Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together unsalted butter and powdered sugar until light and fluffy. Add egg yolk and vanilla extract, mixing thoroughly.
03 - Sift in all-purpose flour and salt. Stir until a soft dough forms.
04 - Roll dough into 1-inch balls. Place on prepared baking sheets, spacing 2 inches apart. Gently flatten each ball with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, or until edges are just turning golden. Allow cookies to cool completely on a wire rack.
06 - Pulse pistachios and granulated sugar in a food processor until finely ground. Add melted white chocolate, softened butter, and 2 tablespoons heavy cream. Process to a smooth, spreadable consistency, incorporating more cream as needed.
07 - Spread pistachio cream onto the flat side of half of the cookies. Top with remaining cookies to form sandwich cookies.
08 - If desired, roll the edges of the filled cookies in finely chopped pistachios for decoration.
09 - Store cookies in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- Sandwiching the cookies with homemade pistachio cream feels like spoiling yourself with bakery-style treats at home.
- The cores are so tender and rich, but they're easy enough to make on a whim for guests or just because you want a moment of luxury.
02 -
- If you skip cooling the cookies completely, the cream filling will melt and run—wait patiently.
- Toasting the pistachios, even for just a few minutes, deepens their flavor and makes a world of difference.
03 -
- Measuring flour carefully by weight, not volume, made my cookies more consistent and tender every time.
- Letting the cookies cool fully is the hardest part to wait for, but the filling sets best that way.