Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1/4 teaspoon salt
- 1/2 cup pistachio cream
- Optional: extra chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the all-purpose flour, salt, and chopped pistachios, mixing until combined.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.
- On a floured surface, roll out the dough to about 1/4 inch thickness.
- Cut out cookies using your favorite cookie cutter shapes and place them on a lined baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely on a wire rack.
- Once cooled, spread a layer of pistachio cream on top of each cookie and garnish with extra chopped pistachios if desired.
Notes
- For a richer flavor, toast the pistachios before chopping them.
- You can substitute almond extract for vanilla for a different flavor profile.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg