These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.
Ingredients
Makes about 24
Cookies:
Pistachio cream and assembly:
Cookies:
Step 1
Preheat oven to 350°F. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and pistachio paste in a large bowl until light and fluffy, about 4 minutes. Mix in vanilla, then eggs, one at a time, beating to incorporate completely after each addition. Reduce speed to low and gradually add dry ingredients; mix just until combined.
Step 2
Scoop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 3" apart. Bake cookies until golden, 12–15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.
Pistachio cream and assembly:
Step 3
Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
Step 4
Spread 1 scant tablespoonful pistachio cream onto flat side of a cookie. Top with another cookie, flat side down; press lightly to even out filling. Repeat with remaining cookies and pistachio cream.
Do Ahead
Step 5
Cookies can be made 1 day ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (3)
Back to TopNope. Followed recipe exactly. Cookies too crumbly. Not enough cream. Flavor was meh.
allisonpharis
Sebastopol
6/20/2020
Delicious cookie! Love the pistachio flavor and the crisp, delicate crumb of the cookies. Will definitely make again.
shapadv
Nashua, NH
12/9/2016
Great flavor and texture. I’d hoped for a little more pistachio flavor, but still lovely.
Aly
Huntsville, AL
3/18/2023
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