Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pistachio nuts, coarsely chopped
- 1 teaspoon pistachio extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 8 oz cream cheese, softened
- agar-agar, as needed for thickening
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
- Add all-purpose flour, baking powder, and salt into the mixture and stir well until all ingredients are combined but don’t overmix.
- Gently fold in coarsely chopped pistachios along with pistachio extract into the dough until evenly distributed.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets about 2 inches apart and flatten each ball slightly with your palm.
- Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden but centers remain soft.
- Let them cool on trays for about 5 minutes before transferring them to wire racks.
- While cookies are cooling, make your filling by beating together softened cream cheese with powdered sugar until smooth.
- If using agar-agar as a thickener, follow package instructions before adding it into this mixture.
- Sandwich two cookies together with a generous dollop of cream filling between them.
Notes
Store cookies in an airtight container.
Reheat briefly in a microwave.
Serve with a dollop of cream.
Use fresh pistachios for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg