Pistachio Cream Cookies (Print Version)
Tender butter cookies filled with silky pistachio cream and white chocolate—perfect for teatime or gifting.
# What You'll Need:
→ Cookie Base
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 - 2–3 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 (175°C) and line two baking sheets with parchment paper.
02 - In a large mixing bowl, blend unsalted butter and powdered sugar until light and fluffy using a hand or stand mixer. Incorporate egg yolk and vanilla extract until thoroughly combined.
03 - Sift all-purpose flour and salt into the butter mixture and mix until a soft dough forms.
04 - Portion dough into 1-inch balls, spacing them 2 inches apart on prepared baking sheets. Gently flatten each with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, until the edges are lightly golden. Cool completely on a wire rack.
06 - Pulse pistachios and granulated sugar in a food processor until finely ground. Blend in melted white chocolate, softened butter, and 2 tablespoons heavy cream. Process until creamy, adding up to 1 extra tablespoon cream for spreadable consistency.
07 - Spread a layer of pistachio cream on the flat side of half the cookies and sandwich with the remaining cookies.
08 - Roll the edges of filled cookies in finely chopped pistachios if desired.
09 - Store in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- The pistachio cream filling is silky and nutty in a way that surprises everyone who tries it.
- The cookies stay tender for days, so you can savor them slowly or show off at an impromptu gathering.
02 -
- Never overbake—just barely golden is the secret so they don’t lose their tender bite.
- Extra cream makes the pistachio filling too runny to sandwich, so add slowly.
03 -
- Toasting pistachios before grinding transforms their flavor—don’t skip it for extra depth.
- Chill the sandwiched cookies for 15 minutes before serving for super clean edges.