Pistachio Cream Cookies
These unique Pistachio Cream Cookies blend nutty flavors with a light, creamy texture, making them a perfect treat for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs Add one at a time.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Measure using the spoon-and-level method.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Helps to balance flavors.
- 1 cup pistachios, shelled and finely chopped Use high-quality, unsalted pistachios.
- 1/4 cup pistachio cream Add more to taste.
- Optional: powdered sugar, for dusting Enhances visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition, and incorporate the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the finely chopped pistachios and the pistachio cream, mixing until evenly distributed.
- Scoop the dough by tablespoons onto the prepared baking sheets, leaving space between each cookie for spreading.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Use high-quality nuts and ensure the butter is at room temperature for best results.