Description
Buttery, tender cookies filled with creamy pistachio and a hint of cranberry. These Pistachio Cream Cookies melt in your mouth with every bite and bring a festive flair to any dessert table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 2 large egg yolks
- 1 tablespoon heavy cream
- 1/3 cup dried cranberries, chopped (optional)
- 1/3 cup pistachio cream (for filling)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the butter and powdered sugar until fluffy.
- Add the egg yolks, heavy cream, and vanilla extract, and mix well.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pistachios and cranberries.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them evenly.
- Use your thumb or a spoon to make a small indentation in the center of each cookie.
- Fill each center with a small dollop of pistachio cream.
- Bake for 10–12 minutes or until edges are just golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Chill the dough if it feels too soft for easier handling.
- Lightly toast pistachios for enhanced flavor.
- Do not overbake to preserve the soft texture.
- Pistachio cream can be piped neatly using a small piping bag.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg