These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.
Ingredients
Makes about 24 Servings
Cookies
2¼
1
1
½
1½
¾
½
1½
2
Pistachio Cream and Assembly
½
½
⅓
½
¼
Preparation
-
Cookies
Step 1
Preheat oven to 350°. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and pistachio paste in a large bowl until light and fluffy, about 4 minutes. Mix in vanilla, then eggs, one at a time, beating to incorporate completely after each addition. Reduce speed to low and gradually add dry ingredients; mix just until combined.
Step 2
Scoop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 3″ apart. Bake cookies until golden, 12–15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.
-
Pistachio Cream and Assembly
Step 3
Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
Step 4
Spread 1 scant tablespoonful pistachio cream onto flat side of a cookie. Top with another cookie, flat side down; press lightly to even out filling. Repeat with remaining cookies and pistachio cream.
Step 5
Do Ahead: Cookies can be made 1 day ahead. Store tightly wrapped at room temperature.