Description
Soft, buttery cookies filled with luscious pistachio cream and finished with a delicate sweetness an elegant cookie with rich nutty flavor and a melt-in-your-mouth texture.
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup pistachio cream spread
1/4 cup finely chopped pistachios (optional, for topping)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in egg, vanilla extract, and almond extract until smooth.
4. Gradually mix in flour and salt until a soft dough forms.
5. Roll dough into 1-inch balls and place on the prepared baking sheet.
6. Press a small indentation into the center of each cookie.
7. Fill each indentation with pistachio cream.
8. Sprinkle tops lightly with chopped pistachios if desired.
9. Bake for 13–15 minutes until edges are set but not browned.
10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake to keep cookies pale and tender.
Chill dough briefly if it becomes too soft to handle.
Store in an airtight container for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pistachio cream cookies, pistachio thumbprint cookies, nutty cookies, italian cookies