Soft and tender cookie, smooth and creamy filling and of course those delicious pistachios. Thats what makes up these Pistachio Sandwich Cookies. Perfect for the holidays or when your craving a sweet treat.
I like to call these a more adult sandwich cookie. With a soft tender cookie that is sandwiched together with a smooth creamy center that is flavored with a splash of brandy then coated with chopped pistachios for a little extra crunch. The perfect way to celebrate the holidays
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Ingredients Needed To Make These Cookies
- Flour: A good All Purpose Flour works best.
- Butter: I always opt for unsalted butter so that I can control the salt content in my recipes. It is best to use room temperature butter so that it mixes with the other ingredients better
- Sugar: For this recipe you will be using both Powdered Sugar and Granulated Sugar. The powdered sugar will be used in the cookie itself while the granulated sugar is used to coat the outside of the cookie.
- Salt: A pinch of salt added to sweet recipes will enhance the flavors in that recipe.
- Egg: This is the binder in the recipe, which will give these cookies structure.
- Brandy: This will add a fruity sweetness. If you prefer not to use Brandy, you can substitute milk.
- Nuts: As the name of this cookie states, Pistachios are the way to go, roughly chopped to coat the rim of the cookie.
Equipment Used To Make These Cookies
- Baking Sheet: I like to use a sturdy aluminum baking sheet. No need to be non stick.
- Parchment Paper: I always line my baking sheets with a sheet of parchment paper. It not only prevents sticking but also makes clean up a breeze.
- Mixing Bowls: Having a variety of sizes makes the process of baking go smoother.
- Hand Mixer: Having a hand mixer will make the job of mixing your ingredients much easier. You can also use a stand mixer if available.
More Cookie Recipes:
Pistachio Sandwich Cookies
Course: DessertDifficulty: EasyThe more adult sandwich cookie. With a soft and tender cookie that sandwiches a smooth creamy center that is flavored with Brandy then coated with chopped pistachios for that added crunch.
Ingredients
- For The Cookie
1 1/2 CupAll Purpose Flour
3/4 Cup unsalted butter, softened
1/2 Cup Powdered Sugar
1 Egg
Pinch of salt
Granulated Sugar For coating the cookies
- For The Cream Filling
1/4 Cup unsalted butter, softened
1/2 Cup powdered sugar
1 – 2 Teaspoons Brandy or you can substitute milk
1/2 Cup chopped Pistachios
Directions
- In a bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar on medium speed until smooth. Beat in the flour and salt until combined. Wrap in plastic wrap and chill in the refrigerator for one hour or until easy to handle.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side. Remove dough from the refrigerator and shape into 1” balls. Place balls on the prepared cookie sheet 2” apart. Dip the bottom of a glass in granulated sugar and gently press on each ball to flatten. Place in the preheated oven and bake for 8 to 10 minutes or until bottoms are lightly browned. Remove from oven and cool completely on a wire rack
- For the filling, add the butter, powdered sugar and brandy to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. Place the filling in a piping bag and pipe a small amount on the bottom of half the cookies. Top with the remaining cookies and press gently together. Roll the edges of each cookie in chopped pistachios and place in the refrigerator to chill for 30 minutes, then serve.
- Enjoy.
