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–+ servings
Lemon Pistachio Sandwich Cookies

Lemon Pistachio Sandwich Cookies: A Festive Dream Treat

These Lemon Pistachio Sandwich Cookies are a delightful blend of sweet and sour, perfect for any gathering or cozy snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter High-quality butter for unbeatable flavor.
  • 1 cup Granulated Sugar Sweetens the cookies to perfection.
  • 1/2 teaspoon Salt Enhances flavor; kosher salt is best.
  • 1/2 teaspoon Ground Cardamom Optional; cinnamon can be a great substitute.
  • 1 tablespoon Lemon Zest Using Meyer lemons offers extra sweetness.
  • 2 tablespoons Lemon Juice Fresh juice is recommended.
  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Finely Chopped Pistachios Ensure they're shelled and unsalted.
For the Filling
  • 8 ounces Cream Cheese Full-fat, brick-style yields the best texture.
  • 2 cups Powdered Sugar Sift for a smooth consistency.
Optional Topping
  • 1/4 cup Chopped Pistachios For rolling the edges of frosted cookies.

Equipment

  • Electric mixer
  • Mixing bowl
  • cookie cutter
  • Baking sheets
  • Parchment paper
  • Rolling Pin

Method
 

Preparation
  1. Cream unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Mix in salt, ground cardamom, lemon zest, and lemon juice until fully incorporated.
  3. Gradually add flour and chopped pistachios, mixing until just combined.
  4. Shape dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat oven to 325°F (163°C) and prepare baking sheets with parchment paper.
  6. Roll out chilled dough to 1/4-inch thick and cut out 3-inch rounds.
  7. Bake in preheated oven for 15-20 minutes until edges are lightly golden. Cool on wire racks.
  8. Beat cream cheese until smooth, gradually add powdered sugar, salt, lemon zest, and lemon juice, then mix until silky.
  9. Spread or pipe lemon cream filling onto half of the cooled cookies and top with remaining cookies.
  10. Roll edges in chopped pistachios if desired and let sit for 1 hour to set filling.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.4mg

Notes

Store filled cookies in an airtight container in the fridge for up to 7 days. Freeze unfrosted cookies for up to 2 months.

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