Pistachio Cream Cookies (Printable)
Tender buttery cookies filled with silky pistachio cream and chopped pistachios—perfect 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 It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and powdered sugar with a mixer until light and fluffy. Add the egg yolk and vanilla extract, mixing thoroughly.
03 - Sift in all-purpose flour and salt. Mix until a smooth, soft dough forms.
04 - Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each lightly with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, or until edges are lightly golden. 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 until smooth, adding an additional tablespoon of cream if needed for spreadable consistency.
07 - Spread a layer of pistachio cream on the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
08 - Optional: Roll the edges of filled cookies in finely chopped pistachios for decoration.
09 - Store cookies in an airtight container at room temperature for up to 3 days.
# Expert Advice:
01 -
- The buttery cookies melt away to reveal an unexpectedly luscious pistachio cream center.
- They make teatime feel like a secret occasion, even if you&re just grabbing one between tasks.
02 -
- Trying to fill warm cookies leads to the cream sliding off into a sticky mess—patience is required.
- I once swapped in salted pistachios by accident, which proved subtle salt can overpower the whole cookie—unsalted is best.
03 -
- Always taste a pistachio before adding it to your mix—stale nuts can take down the whole batch.
- For more pronounced flavor, toast the pistachios lightly and let them cool before pulsing.