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Pistachio Cream Cookies

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Pistachio Cream Cookies are soft, melt-in-your-mouth cookies with a rich pistachio flavor and a creamy filling. Perfect for any cookie lover, these delicious treats bring together the nutty taste of pistachios with a smooth cream filling for an irresistible bite.

Ingredients

  • For the Cookies:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup pistachio paste or finely ground pistachios
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • For the Cream Filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup pistachio paste
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the dough:
    Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. Stir in the pistachio paste (or ground pistachios), flour, baking soda, and salt. Mix until a dough forms.
  2. Shape and bake the cookies:
    Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Gently press each dough ball down with the back of a spoon to flatten slightly. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
  3. Make the cream filling:
    While the cookies are cooling, beat together the softened butter, powdered sugar, pistachio paste, vanilla extract, and a pinch of salt in a medium bowl until smooth and fluffy.
  4. Assemble the cookies:
    Once the cookies have cooled, spread a generous amount of pistachio cream filling on the bottom side of one cookie, then sandwich it with another cookie. Press gently to adhere.
  5. Serve and enjoy:
    Serve these pistachio cream cookies as a sweet treat for any occasion. They’re perfect with a cup of coffee or tea!

Notes

  • If you can’t find pistachio paste, you can blend roasted pistachios into a fine powder or use pistachio butter.
  • You can store the cookies in an airtight container for up to 5 days.
  • For an extra touch, sprinkle some crushed pistachios on the sides of the cream filling for added texture and flavor.

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