PISTACHIO-CREAM SANDWICH COOKIES

Pistachio-Cream Sandwich Cookies image

Provided by Katie Kimble

Yield Makes about 24

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup pistachio paste
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup pistachio paste
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

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.

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