Best Pistachio Cream Sandwich Cookies Recipes

PISTACHIO CREAM SANDWICH COOKIES

Steps:

• Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
• Add the egg and blend well.
• Reduce mixer speed to low; add the flour and salt and mix well.
• Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• Heat oven to 350*F.
• Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
• Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
• Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
• Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.

PISTACHIO-CREAM SANDWICH COOKIES

Steps:

• 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.
• 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.
• Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
• 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.
• Cookies can be made 1 day ahead. Store tightly wrapped at room temperature.

PISTACHIO-CREAM SANDWICH COOKIES

Steps:

• Cookies:
• Preheat oven to 350°. 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.
• 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:
• Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
• 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.