Pistachio Cream Cookies
These cookies feature a rich pistachio flavor with a creamy filling that melts in your mouth, making them perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Start with room temperature for best results.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour Measure accurately for best results.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ground pistachios
Cream Filling
- 1 cup powdered sugar
- 1/2 cup heavy cream Adjust for desired consistency.
- 1 teaspoon almond extract
- to taste extra crushed pistachios for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and egg, mixing until fully incorporated.
- In another bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
- Stir in the ground pistachios until well distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the palm of your hand.
- Bake for 10-12 minutes, or until the edges turn golden brown.
- Remove from the oven and let cool completely on wire racks.
Cream Filling
- In a mixing bowl, combine powdered sugar, heavy cream, and almond extract.
- Whip until smooth and fluffy.
- Once the cookies are cool, spread a generous amount of cream filling onto the flat side of half of the cookies.
- Top each filled cookie with another cookie, flat side down.
- Sprinkle the edges of the cookies with crushed pistachios.
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Notes
Store cookies in an airtight container at room temperature. For longer freshness, refrigerate or freeze cookies separately from the filling.