Description
Delight in these buttery Pistachio Cream Cookies featuring a tender, crumbly cookie base filled with a luscious pistachio-flavored cream. Perfectly balanced with the nuttiness of pistachio paste and a hint of vanilla, these elegant sandwich cookies make a charming treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- â…” cup (80g) powdered sugar
- 1 ½ cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- ½ tsp vanilla extract
- ¼ tsp salt
Pistachio Cream Filling
- ½ cup (115g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 3 tbsp pistachio paste (unsweetened, natural)
- ¼ tsp vanilla extract
- Pinch of salt
- 1–2 tsp milk or cream, as needed
Instructions
- Make the Cookie Dough: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. Add the vanilla extract and salt, mixing well. Sift in the all-purpose flour and cornstarch, then gently mix until the dough just comes together.
- Pipe or Shape the Cookies: Transfer the dough to a piping bag fitted with a star or round tip, or use a small cookie scoop. Pipe or scoop the dough onto a lined baking sheet, spacing each cookie about 2 inches apart. Chill the shaped dough in the refrigerator for 15–20 minutes to firm up.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until the edges turn lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before handling.
- Make the Pistachio Cream Filling: In a mixing bowl, beat the softened butter until smooth. Add the pistachio paste, vanilla extract, and a pinch of salt, beating until combined. Gradually add powdered sugar while continuing to beat until the mixture becomes light and fluffy. If the filling is too thick, adjust the consistency by adding 1–2 teaspoons of milk or cream as needed.
- Assemble Cookies: Match the cookies by size in pairs. Spread or pipe a generous amount of pistachio cream onto one cookie, then sandwich it with its partner cookie. For an extra touch, optionally roll the edges of the sandwich in finely chopped pistachios.
Notes
- Ensure butter is softened but not melted for best texture in both dough and filling.
- Chilling the dough helps maintain the shape of the cookies during baking.
- Use a fine sieve when sifting flour and cornstarch to avoid lumps.
- If pistachio paste is not available, you can substitute with ground pistachios blended with a little oil or butter.
- Cookies should be stored in an airtight container at room temperature and are best enjoyed within 3-4 days.
