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–+ servings
Pistachio Cream Cookies

Delicious Pistachio Cream Cookies for a Sweet Indulgence

These Pistachio Cream Cookies combine rich flavors and a creamy filling, perfect for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2 cups All-purpose flour Spoon it into the cup for accurate measurement.
  • 1 cup Powdered sugar Sweetens and contributes to the cookie's tender texture.
  • 1 cup Unsalted butter Ensure it's softened to room temperature.
  • ½ cup Pistachio paste Can be swapped with almond paste for a unique twist.
  • 1 large Egg yolk Binds the dough.
  • 1 teaspoon Vanilla extract Adds depth to the flavor profile.
  • ½ teaspoon Almond extract Offers a subtle note that complements the pistachios.
  • ½ teaspoon Salt Balances sweetness.
Cream Filling
  • ½ cup Pistachio paste Use additional paste for extra richness.
  • ½ cup Unsalted butter Mixes with powdered sugar.
  • 1 cup Powdered sugar Adjust to taste for desired sweetness.
Garnish
  • ¼ cup Crushed pistachios Can substitute with finely chopped almonds or walnuts.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Scoop or tablespoon
  • Wire rack

Method
 

Steps
  1. In a mixing bowl, beat 1 cup of softened unsalted butter with 1 cup of powdered sugar until light and fluffy, about 2-3 minutes.
  2. Mix in ½ cup of pistachio paste, 1 egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract until well blended.
  3. In a separate bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt. Slowly incorporate this flour mixture into the wet ingredients.
  4. Using a small scoop or tablespoon, portion out the dough and roll it into balls. Arrange them on a prepared baking sheet lined with parchment paper.
  5. Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes until the edges are lightly golden.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. In a bowl, mix together additional pistachio paste with softened butter and powdered sugar until smooth for the cream filling.
  8. Once cool, take two cookies and spread a generous layer of the pistachio cream filling between them. Dust tops with powdered sugar and sprinkle with crushed pistachios.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 60mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Assemble the cookies with filling just before serving to keep them fresh. Experiment with different nuts as a garnish for variety.

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