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Pistachio Cream Cookies

Delicious cookies with a creamy pistachio filling that combine a crispy and chewy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Ensure that the butter is softened but not melted.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup pistachio nuts, chopped
  • 1/4 teaspoon salt
  • to taste Green food coloring (optional) Add for a more vibrant cookie.
For the filling
  • to taste Pistachio cream or filling For spreading between the cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare your baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, beat together the softened butter and powdered sugar until smooth and creamy, about 2-3 minutes.
  3. Add the vanilla extract and mix until well combined.
  4. Gradually add the flour and salt, mixing slowly until a dough forms. Scrape the sides of the bowl as needed.
  5. Fold in the chopped pistachio nuts and add a few drops of green food coloring, if desired.
  6. Scoop tablespoon-sized amounts of the dough and roll them into balls, placing them on the prepared baking sheet with enough space in between.
  7. Flatten the balls slightly to help them bake evenly.
Baking
  1. Bake in the preheated oven for about 12-15 minutes, or until the cookies are lightly golden around the edges.
  2. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Assembly
  1. Once cooled, spread pistachio cream on one cookie and sandwich it with another cookie.

Notes

For best results, chill the dough if it feels too soft to handle. Store in an airtight container at room temperature for up to 1 week, or freeze for 2-3 months. Reheat at 300°F (150°C) for 5-7 minutes.