Description
Soft, nutty pistachio cookies sandwiched with a smooth pistachio cream filling. These elegant treats are perfect for gatherings or an indulgent afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 package (3.4 oz) pistachio pudding mix or 1/2 cup finely ground pistachios
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened (for cookies)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup pistachio paste or pistachio butter
- 1 1/2 cups powdered sugar
- 2–3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, pistachio pudding mix (or ground pistachios), baking powder, and salt.
- In another bowl, beat butter with granulated and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- Gradually combine dry ingredients with the wet mixture until dough forms.
- Scoop small portions of dough onto the baking sheet and bake for 10–12 minutes, until edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- For the filling, beat pistachio paste, butter, powdered sugar, and heavy cream until fluffy.
- Spread pistachio cream on the bottom of one cookie and sandwich with another.
Notes
- Dip half the cookie in melted white chocolate and sprinkle crushed pistachios for extra flair.
- Add a touch of almond extract for a deeper nutty flavor.
- Store unfilled cookies in the freezer for up to 2 months; fill before serving.
- Swap flour for a gluten-free baking blend for a gluten-free version.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
