Pistachio Cream Cookies
Ingredients:
Cookies:
½ cup (115 g) unsalted butter, softened
½ cup (100 g) sugar
1 large egg
1 tsp vanilla extract
1 ½ cups (190 g) all-purpose flour
¼ tsp salt
½ tsp baking soda
Filling:
¼ cup (60 g) pistachio cream (store-bought or homemade)
2 tbsp (30 g) unsalted butter, softened
½ cup (60 g) powdered sugar
1–2 tsp milk, as needed
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. Gradually mix in the flour, salt, and baking soda until a soft dough forms.
5. Roll the dough into small balls and place them on a lined baking sheet. Flatten each ball slightly.
6. Bake for 10–12 minutes, until the edges are lightly golden. Let cookies cool completely.
7. To make the filling, beat together the pistachio cream, softened butter, and powdered sugar until smooth. Add milk, 1 teaspoon at a time, until the mixture reaches a spreadable consistency.
8. Sandwich the cookies by spreading a dollop of pistachio cream between two cookies.
Prep time: 20 min
Bake time: 12 min
Total time: ~32 min
Yield: 20 sandwich cookies (~160 kcal each)
Soft, sweet, and packed with creamy pistachio goodness—every bite is pure bliss!
