Description
Delight in these Pistachio Latte Sandwich Cookies, a perfect blend of rich espresso flavor and nutty pistachios sandwiched between creamy pistachio frosting. These tender, buttery cookies offer a sophisticated twist on traditional sandwich cookies and are ideal for coffee lovers seeking a sweet treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely chopped shelled pistachios
Filling
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/4 cup pistachio paste or finely ground pistachios
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, signaling a well-aerated base for the cookies.
- Add wet ingredients: Beat in the egg, vanilla extract, and instant espresso powder until the batter is smooth and fully combined, infusing the dough with rich coffee flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine dry and wet mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a soft dough. Be careful not to overmix to maintain tender cookies.
- Fold in pistachios: Gently fold the finely chopped pistachios into the dough to evenly distribute the crunchy nut pieces throughout.
- Shape cookies: Scoop teaspoon-sized amounts of dough and roll each into a ball. Place them spaced about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass to promote even baking and a uniform shape.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn a light golden brown. This ensures a slightly crisp edge with a soft center.
- Cool the cookies: Transfer the baked cookies to wire racks and allow them to cool completely before assembling the sandwiches to prevent melting of the filling.
- Prepare the filling: Beat the softened butter until creamy. Gradually add powdered sugar, milk or cream, pistachio paste or ground pistachios, vanilla extract, and a pinch of salt. Continue to beat until the filling is fluffy and smooth.
- Assemble the sandwiches: Spread or pipe a small amount of the pistachio filling onto the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies for delicious layered treats.
Notes
- Pistachio paste adds a rich nutty flavor, but finely ground pistachios are a great alternative if paste is unavailable.
- Store the sandwich cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to one week to maintain freshness.
