Pistachio Cream Cookies Recipe
Introduction
Pistachio Cream Cookies are a delightful treat that combines tender, buttery cookies with a luscious pistachio filling. These charming sandwiches offer a balance of nutty flavor and sweet creaminess that’s perfect for any occasion.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 g) pistachio paste
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup (30 g) crushed pistachios (for garnish)
Instructions
- Step 1: In a bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- Step 2: Add the pistachio paste, egg yolk, vanilla extract, and almond extract to the butter mixture and mix until well combined.
- Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form a dough.
- Step 4: Shape the dough into small balls and arrange them on a baking sheet lined with parchment paper.
- Step 5: Preheat your oven to 350°F (175°C) and bake the cookies for 10 to 12 minutes, or until the edges are lightly golden.
- Step 6: While the cookies bake, prepare the cream filling by mixing additional pistachio paste with softened butter and powdered sugar until smooth and creamy.
- Step 7: Once the cookies have cooled, spread the pistachio cream filling on the flat side of one cookie and sandwich it with another.
- Step 8: Dust the assembled cookies with powdered sugar and sprinkle crushed pistachios on top for garnish before serving.
Tips & Variations
- For a stronger nutty flavor, toast the crushed pistachios lightly before sprinkling them on the cookies.
- You can substitute almond extract with a little lemon zest for a refreshing twist.
- If pistachio paste is unavailable, finely ground pistachios mixed with a bit of honey can be used as a substitute.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, bringing them to room temperature before serving. Avoid freezing, as the cream filling may change texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps enhance the flavors and makes it easier to shape the cookies.
What if I don’t have pistachio paste?
If pistachio paste isn’t available, you can make a simple substitute by finely grinding shelled pistachios and mixing them with a small amount of honey or almond butter to create a spreadable paste.
PrintPistachio Cream Cookies Recipe
Delight in these soft and buttery Pistachio Cream Cookies, featuring a rich pistachio paste-infused dough and a luscious pistachio cream filling. Perfectly baked to golden edges and garnished with crushed pistachios, these cookies offer a nutty flavor and creamy texture that makes for a sophisticated treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 g) pistachio paste
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Filling and Garnish
- Additional pistachio paste (about 1/4 cup, 60 g) for cream filling
- Softened butter (about 1/4 cup, 57 g) for cream filling
- Powdered sugar (about 1/4 cup, 30 g) for cream filling and dusting
- 1/4 cup (30 g) crushed pistachios for garnish
Instructions
- Prepare the Dough: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light, fluffy, and well combined. This step ensures a smooth base for your cookie dough.
- Add Flavorings: Incorporate the pistachio paste, egg yolk, vanilla extract, and almond extract into the butter-sugar mixture. Mix thoroughly until the ingredients are fully integrated, creating a flavorful and creamy batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Form the Dough: Gradually add the flour mixture to the wet ingredients, mixing gently until all the flour is incorporated and a soft dough forms without overworking it to keep the cookies tender.
- Shape Cookies: Roll the dough into small balls of uniform size and place them spaced apart on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until the edges turn lightly golden. This will yield cookies that are set but still soft inside.
- Make the Cream Filling: While cookies cool, make the cream filling by mixing additional pistachio paste with softened butter and powdered sugar until you achieve a smooth, spreadable consistency.
- Assemble the Cookies: Spread a generous amount of the pistachio cream filling on the bottom of one cookie and sandwich it with another. Repeat for remaining cookies.
- Garnish and Serve: Dust the assembled cookies with powdered sugar and sprinkle with crushed pistachios on top for added texture and visual appeal. Serve and enjoy!
Notes
- Ensure butter is softened, not melted, for the best texture in the dough and cream filling.
- For an enhanced pistachio flavor, use high-quality pistachio paste or homemade pistachio butter.
- Do not overbake the cookies to keep them tender and prevent dryness.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow cookies to cool completely before assembling to prevent the cream filling from melting.
Keywords: pistachio cookies, pistachio cream, homemade cookies, nutty cookies, dessert recipe, baked cookies, sandwich cookies
