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.
Recipe information
Yield
Makes about 24 Servings
Ingredients
Cookies
2¼
1
1
½
1½
¾
½
1½
2
Pistachio Cream and Assembly
½
½
⅓
½
¼
Need to make a substitution?
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.