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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

4.9 from 9 reviews

These Pistachio Cream Cookies are delicate, buttery treats filled with a luscious pistachio cream. Combining the nuttiness of pistachios with a soft, crumbly cookie base, these cookies offer a perfect balance of flavors and textures, ideal for afternoon tea or special occasions.

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

Filling and Garnish

  • 1/4 cup (60 g) pistachio paste (additional, for cream filling)
  • 2 tablespoons (28 g) unsalted butter, softened (for cream filling)
  • 1/4 cup (30 g) powdered sugar (for cream filling)
  • 1/4 cup (30 g) crushed pistachios (for garnish)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Dough: In a large bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  2. Add Wet Ingredients: Mix in the pistachio paste, egg yolk, vanilla extract, and almond extract until the mixture is well combined and smooth.
  3. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing gently to form a smooth dough without overworking it.
  4. Shape the Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them evenly spaced on a baking sheet lined with parchment paper.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges turn lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
  6. Make the Cream Filling: In a medium bowl, combine the additional pistachio paste, softened butter, and powdered sugar. Beat until smooth and creamy, creating a luscious pistachio filling.
  7. Assemble the Cookies: Spread a generous amount of the pistachio cream filling onto the bottom side of one cookie, then sandwich it with another cookie. Repeat until all cookies are filled.
  8. Garnish and Serve: Dust the cookies with powdered sugar and sprinkle crushed pistachios on top for an added crunch and a beautiful presentation. Serve immediately or store in an airtight container.

Notes

  • Make sure the butter is softened at room temperature for easier mixing.
  • Use unsalted butter to control the saltiness of the cookies.
  • Pistachio paste can be found in specialty stores or online; it provides an intense pistachio flavor.
  • If you prefer a crunchier texture, slightly toast the crushed pistachios before sprinkling.
  • Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: pistachio cookies, pistachio cream cookies, nutty cookies, sandwich cookies, homemade pistachio treats

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