Persian Pistachio Cookie Recipe
At Persian Tea and Spice, we take pride in our heritage. Enjoy the exquisite taste of our Pistachio Cookies with Pistachio Cream Filling. A perfect blend of nutty and creamy, these cookies are crafted to bring Persian elegance to your table.
Ingredients
For the Cookies:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¾ cup (90g) finely chopped pistachios
- ½ cup (90g) white chocolate chips (optional)
For the Creamy Filling:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons heavy cream (or milk)
- ½ teaspoon vanilla extract
- ¼ cup (30g) finely ground pistachios
Instructions
Make the Cookies:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk dry ingredients In a bowl, mix flour, baking soda, and salt.
3. Cream butter & sugar In a separate bowl, beat butter, brown sugar, and granulated sugar until fluffy.
4. Add egg & extracts Mix in the egg, vanilla, and almond extract.
5. Combine Gradually mix in dry ingredients, then fold in pistachios and white chocolate chips.
6. Scoop dough Roll into small balls and place 2 inches apart on the baking sheet.
7. Bake for 10-12 minutes, or until edges are golden. Cool completely before filling.
Make the Filling:
1. Beat butter In a bowl, beat softened butter until creamy.
2. Add sugar Gradually mix in powdered sugar.
3. Add cream & vanilla Beat until smooth, then fold in ground pistachios.
Assemble the Cookies:
1. Spread or pipe filling onto the flat side of one cookie.
2. Place another cookie on top and gently press.
3. Let set for 10-15 minutes before serving.