Best Pistachio Cream Sandwich Cookies Recipes

PISTACHIO CREAM SANDWICH COOKIES

Pistachio Cream Sandwich Cookies image

Crisp buttery cookies flecked with pistachios sandwiched with pistachio flecked frosting (which may be left white or tinted a very pale green)...from a Land 'O Lakes cookie magazine. prep time does not include chill time, which is an extra hour.

Provided by JamesDeansGirl

Categories Dessert

Time 58m

Yield 4 dozen

Number Of Ingredients 11

Ingredients

3/4 cup butter, softened
3/4 cup powdered sugar
1 large egg
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup finely chopped pistachio nut
1 1/4 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
2 -4 teaspoons half-and-half
2 tablespoons finely chopped pistachio nuts

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.

Nutrition Facts : Calories 940.7, Fat 56.6, SaturatedFat 30.8, Cholesterol 175.8, Sodium 492.5, Carbohydrate 101.2, Fiber 3.2, Sugar 60.5, Protein 10.9

PISTACHIO-CREAM SANDWICH COOKIES

Pistachio-Cream Sandwich Cookies image

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Provided by Katie Kimble

Yield Makes about 24

Number Of Ingredients 14

Ingredients

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.

PISTACHIO-CREAM SANDWICH COOKIES

Pistachio-Cream Sandwich Cookies image

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

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 teaspoon 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:

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.