Pistachio Caramel Cookies | With Pistachio Cream

Tender pistachio shortbread cookies filled with creamy pistachio caramel cream.

Course Dessert

Keyword Pistachio linzer cookies

Prep Time 25

Cook Time 30

Servings 2" double cookies

Preheat your oven to 350F and line a large cookie pan with parchment paper.
In a food processor, place the toasted pistachios and process until finely ground.
Add the flour and sugar and process for about 15 seconds.
Process the butter until you don't notice any butter pieces, and have a mixture slightly moist, kind of like wet sand. About 15 seconds.
Add the yolk and milk and process until a soft dough is formed that easily pressed but does not stick.
Divide the dough into two, and roll each piece into a 1/3-inch thick over a large piece of parchment paper.
Remove dough from the refrigerator and use 2-2.5-inches round ridges cookie cutter to cut the dough.
Place the cut cookies over a larhe baking sheet lined with parchment paper.
Use a 1-inch round cookie cutter to cut half of the cookies at the center. ( I use a large piping tip)
Bake for 15-18 minutes, until the cookies are slightly puffy and very lightly browned.
Remove from the oven and allow the cookies to completely chill before you invert them.

Whip the soft butter in a large bowl.
Add the pistachio cream and whip until the cream is smooth and the caramel is fully incorporated.

Fill a large piping bag with the caramel filling and pipe over half of the cookies (the ones with not holes).
Dust the other half with powdered sugar then place them over the cookies topped with the cream.

Roll the dough as soon as it is ready, and if needed refrigerated it until ready.
Make the dough up to two days ahead of time and refrigerate for up to two days.
Store the cookies at room temperature for up to three days, or refrigerate for up to one week.
Freeze unfilled cookies up to two months.