Lemon Raspberry Cookies
These Lemon Raspberry Cookies are the perfect combination of tart and sweet, with a burst of lemony freshness and juicy…
These Pistachio Cream Cookies are a melt-in-your-mouth delight filled with luxurious homemade pistachio cream. Made with a buttery, tender dough and a smooth pistachio-white chocolate filling, each bite brings rich nuttiness and elegant sweetness. They’re perfect for special occasions, tea time, or whenever you crave a sophisticated treat that looks as beautiful as it tastes.
- Prep time15 minutes
- Chill time30 minutes
- Servings4
- DifficultyEasy
Pistachio Cream Cookies Recipe Ingredients
- For the Pistachio Paste:
- 1 cup raw shelled pistachios
- 1 tablespoon vegetable oil
- For the Pistachio Cream Filling:
- ½ cup white chocolate chips
- 2 tablespoons heavy cream
- ¼ cup homemade pistachio paste (from above)
- For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ¼ cup cornstarch
- Optional Garnish:
- Powdered sugar for dusting
- Melted white chocolate for drizzling
Instructions
- Boil the shelled pistachios for 1–2 minutes to loosen the skins. Drain, peel, and pat them dry with a towel.
- Lightly toast the peeled pistachios in a skillet over low heat for a few minutes. Let cool.
- Blend the toasted pistachios with 1 tablespoon of vegetable oil until smooth to make pistachio paste. Set aside.
- To make the filling, melt white chocolate chips gently using a double boiler or microwave in 20-second intervals. Stir until smooth.
- Mix in the heavy cream and ¼ cup of pistachio paste. Whisk until creamy and refrigerate to firm up.
- For the cookies, beat butter and powdered sugar together until light and fluffy. Add vanilla and salt.
- Gradually mix in flour and cornstarch until a soft dough forms. Chill for 30 minutes.
- Preheat oven to 325°F (160°C). Roll dough to ¼-inch thickness and cut into desired shapes.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes or until edges are just golden. Let cool completely.
- Once cookies are cool, spread or pipe pistachio cream on half the cookies and sandwich with the other half.
- Optionally dust with powdered sugar or drizzle with melted white chocolate before serving.
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FAQs
How long should this chill?
Chill for 30 minutes.
