Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup pistachio paste
- 1/4 teaspoon salt
- 1 teaspoon vanilla powder
- 1/2 cup chopped pistachios (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Add the pistachio paste, salt, and alcohol-free vanilla extract to the mixture, stirring until well combined.
- Step 4: Gradually add the flour to the mixture, mixing until a soft dough forms.
- Step 5: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few chopped pistachios on top of each cookie for added texture.
- Step 6: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For optimal freshness, store your Pistachio Cream Cookies in an airtight container at room temperature for up to a week, or refrigerate them for longer shelf life. If you want to enjoy them warm, simply pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes to revive their soft texture. Serve these delightful cookies alongside a cup of coffee or tea, and consider adding a dollop of whipped cream for an extra touch of indulgence. For the best flavor and texture, make sure your butter is softened to room temperature before creaming it with the sugar, as this helps create that light and fluffy consistency you want in the cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American