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Pistachio Cream Cookies

Pistachio Cream Cookies soft, buttery pistachio cookies filled with a silky pistachio cream, offering a delicate nutty flavor in every bite.
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Ingredients
  

For the cookies

  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • ½ teaspoon almond extract optional
  • 2 cups all-purpose flour
  • ½ cup finely ground pistachios

For the pistachio cream filling

  • ½ cup pistachio cream or pistachio spread
  • ¼ cup mascarpone or softened cream cheese
  • 2 tablespoons powdered sugar
  • A few drops almond extract optional

For topping

  • Crushed pistachios
  • Powdered sugar optional

Instructions
 

  • Beat butter and powdered sugar until creamy, then mix in extracts, flour, salt, and ground pistachios to form a soft dough.
  • Shape dough into a disk, wrap, and chill for 30 minutes.
  • Preheat oven to 175°C (350°F) and line baking sheets with parchment.
  • Roll dough into 1-tbsp balls (flatten if making sandwiches) and bake 12–14 minutes until edges are lightly golden; cool fully.
  • Beat pistachio cream, mascarpone/cream cheese, and powdered sugar until smooth.
  • Assemble as sandwich cookies or top each cookie with cream and crushed pistachios.
  • Dust with powdered sugar if desired.