Pistachio Cream Sandwich Cookies
These Pistachio Cream Sandwich Cookies bring a modern twist to classic sandwich cookies with a rich pistachio cream. The unique nutty flavor combined with the crisp cookie creates a delightful symphony of textures and tastes. Inspired by Mediterranean flavors, this recipe elevates the traditional cookie with a luscious filling that will enchant your palate.
Equipment
- Stand Mixer
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Measuring cups and spoons
- Rolling pin
- Round cookie cutter
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
For the Pistachio Cream Filling:
- 1 cup shelled pistachios lightly toasted
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, cream together the softened butter and granulated sugar until light and fluffy. Add in the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough to a thickness of about 1/4 inch on a lightly floured surface. Use a round cookie cutter to cut out cookies and place them onto prepared baking sheets.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let them cool completely on a wire rack.
- Meanwhile, prepare the pistachio cream filling. In a food processor, grind the toasted pistachios until they become a fine crumb.
- In a mixing bowl, beat the ground pistachios with the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth.
- Once the cookies are cooled, spread a generous layer of pistachio cream on the bottom of one cookie and sandwich with another. Repeat until all cookies are assembled.
Notes
- For a twist, add a hint of orange zest to the pistachio cream for a citrusy aroma.
- If you prefer a gluten-free option, substitute the all-purpose flour with almond flour for a different texture.
Nutrition
Calories: 383kcalCarbohydrates: 41gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 49mgSodium: 61mgPotassium: 136mgFiber: 2gSugar: 23gVitamin A: 610IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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