Pistachio Cream Cookies (Printable Format)
Tender cookies sandwiched with pistachio cream and a dusting of crushed nuts for a delightful finish.
# Needed Ingredients:
→ Cookie Dough
01 -
1 cup all-purpose flour
02 -
1/2 cup powdered sugar
03 -
1/2 cup unsalted butter, softened
04 -
1/4 cup pistachio paste
05 -
1 large egg yolk
06 -
1/2 teaspoon vanilla extract
07 -
1/4 teaspoon almond extract
08 -
1/4 teaspoon salt
→ Filling and Garnish
09 -
1/4 cup pistachio paste, for filling
10 -
2 tablespoons unsalted butter, softened, for filling
11 -
1/4 cup powdered sugar, for filling
12 -
1/4 cup crushed pistachios, for garnish
13 -
Powdered sugar, for dusting
# Preparation Steps:
01 -
In a large bowl, use an electric mixer to cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
02 -
Add pistachio paste, egg yolk, vanilla extract, and almond extract to the creamed mixture. Blend until smooth and thoroughly combined.
03 -
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until a smooth dough forms. Avoid overmixing.
04 -
Shape the dough into 1-inch balls and arrange them spaced apart on a parchment-lined baking sheet.
05 -
Preheat the oven to 350°F. Bake the cookies for 10 to 12 minutes, until the edges are lightly golden. Remove from the oven and cool completely on a wire rack.
06 -
In a medium bowl, beat together the pistachio paste, softened butter, and powdered sugar until the mixture is smooth and creamy.
07 -
Spread a layer of pistachio cream filling on the flat side of a cookie and top with another cookie. Continue to sandwich remaining cookies.
08 -
Dust the cookies with powdered sugar and sprinkle with crushed pistachios. Serve immediately or store in an airtight container.
# Supplementary Details:
01 -
Ensure cookies are fully cooled before assembling to prevent the filling from melting.