Pistachio Cream Cookies (Printer-friendly)

Buttery shortbread-like rounds filled with a smooth pistachio and white chocolate cream for a refined teatime treat.

# What You’ll Need:

→ 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

→ 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 Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream butter and powdered sugar until light and fluffy. Add egg yolk and vanilla extract; mix until fully incorporated.
03 - Sift in all-purpose flour and salt. Stir until a soft dough forms.
04 - Roll dough into 1-inch balls. Arrange on prepared baking sheets, spacing 2 inches apart. Flatten each ball gently with your palm or the back of a glass.
05 - Bake for 10 to 12 minutes, or 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 smooth, adding an additional tablespoon of cream if needed for a spreadable consistency.
07 - Spread pistachio cream onto the flat side of half the cookies. Sandwich with the remaining cookies.
08 - Roll the edges of the filled cookies in chopped pistachios if desired.
09 - Store in an airtight container at room temperature for up to 3 days.

# Expert Tips:

01 -
  • The filling tastes like something from a French patisserie but takes about five minutes flat.
  • The cookie itself is so buttery and short it practically dissolves on your tongue.
  • They look impressive enough for gifts but are forgiving enough for a distracted Tuesday night.
02 -
  • If the butter is even slightly cold the dough gets crumbly and fights you the whole way.
  • Melting white chocolate low and slow is non negotiable or it seizes into a grainy mess.
  • Let cookies cool completely before filling or the cream slides right out the sides.
03 -
  • Toasting pistachios for just 5 minutes at 325F deepens their flavor dramatically.
  • A tiny pinch of flaky sea salt on top of each sandwich cookie before the cream sets makes them unforgettable.

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