Description
Soft, buttery pistachio cookies with a creamy pistachio center and nutty crunch in every bite.
Ingredients
Scale
- 1 cup Unsalted butter
- 1/2 cup Pistachio cream spread
- 1/2 cup Shelled pistachios, chopped
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 cup Powdered sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/4 tsp Salt
- Optional: Dried cranberries or chocolate bits
- Extra powdered sugar (for dusting)
Instructions
- Cream butter and granulated sugar until light and fluffy; beat in egg and vanilla.
- Whisk flour, baking powder, and salt, then mix into dough until just combined.
- Fold in chopped pistachios (and cranberries or chocolate if using).
- Scoop dough, flatten slightly, and bake until edges are lightly golden. Cool completely.
- Whip pistachio cream with powdered sugar until smooth and spreadable.
- Spread filling onto one cookie and sandwich with another.
- Dust lightly with powdered sugar before serving.
Notes
- Ensure the butter is at room temperature for easier creaming.
- For a richer flavor, use high-quality pistachio cream.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg