Pistachio Cream Cookies Recipe

Boil the shelled pistachios for 1-2

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

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. Recipe you May like: Grandma’s Lace Cookies Recipe

Pistachio Cream Cookies

How to make it