Pistachio Creamwiches
Pistachio Creamwiches
Ingrediënten
For the Cookies:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup softened butter
- ½ cup powdered sugar
- 1 egg
- Granulated sugar
For the Filling:
- ½ cup powdered sugar
- ¼ cup softened butter
- 1 teaspoon brandy or milk
For Decoration:
- ½ cup chopped pistachio nuts
Preparation Time: 35 minutes / Chilling Time: 1 hour 30 minutes
Baking Time: 7-10 minutes per batch at 350°F
Instructies
For the Cookies:
- In a small bowl, stir together the all-purpose flour and salt.
- In a medium mixing bowl, beat the softened butter and 1/2 cup powdered sugar with a mixer on medium to high speed until combined.
- Beat in the egg until fully combined.
- Then, beat in the flour mixture.
- Cover the dough and chill it for 1 hour or until it’s easy to handle.
- Preheat your oven to 350°F (175°C).
- Line a cookie sheet with parchment paper.
- Shape the chilled dough into 3/4- to 1-inch balls.
- Place the balls on the prepared cookie sheet.
- Dip the bottom of a glass in granulated sugar and use it to flatten each ball into a 1 1/2-inch circle.
- Bake for 7 to 10 minutes or until the bottoms are light brown.
- Remove the cookies and let them cool on a wire rack.
For the Filling:
- In a small bowl, beat together the 1/2 cup powdered sugar, 1/4 cup softened butter, and brandy (or milk) with a mixer on medium to high speed until the mixture is smooth.
To Assemble:
- Spread the filling on the bottoms of half of the cookies.
- Top with the remaining cookies to create sandwiches.
- Roll the edges of the sandwiches in the chopped pistachio nuts.
- Chill the assembled cookies for 30 minutes or until the filling is set.
Notes / Tips / Wine Advice:
This recipe yields approximately 20 servings, with each serving consisting of one pistachio creamwich.
