Pistachio Lemon Sandwich Cookies
These melt-in-your-mouth Pistachio Lemon Sandwich Cookies are impossible to resist! Pistachio and lemon scented buttery shortbread cookies are baked until just golden and sandwiched together with a layer of melted white chocolate.
Equipment
- food processor
- kitchen scale
- Small Cookie Scoop (optional)
- Baking Sheets
INGREDIENTS
- 1 Cup (120g) Pistachio Nuts (raw or roasted)
- 1 Cup (120g) All-Purpose Flour
- ⅓ Cup (67g) White Granulated Sugar
- 2 Teaspoons Fine Lemon Zest (1 small to medium lemon)
- ½ Cup (113g) Salted Butter (add ⅛ teaspoon fine salt if using unsalted butter)
- 3 Ounces (85g) White Chocolate Bar melted and cooled
Instructions
- Make Cookie Dough - In the bowl of a food processor, pulse pistachios, flour, sugar and lemon zest until finely ground. Then add cold, cubed salted butter and pulse until the dough starts to clump together (about 20 to 24 pulses). Do not overmix it. 1 Cup (120g) Pistachio Nuts (raw or roasted)1 Cup (120g) All-Purpose Flour⅓ Cup (67g) White Granulated Sugar2 Teaspoons Fine Lemon Zest (1 small to medium lemon)½ Cup (113g) Salted Butter (add ⅛ teaspoon fine salt if using unsalted butter)
- Divide Cookie Dough - Transfer the dough onto a work surface and gently knead it into a cohesive dough. Using a small, 2-teaspoon cookie scoop, scoop out the cookie dough into about 26 dough balls. Then cut each dough ball in half, to make a total of 52 pieces.
- Freeze Cookie Dough - Roll each piece of cookie dough into a smooth ball in between the palms of your hands. Place on a small cookie sheet lined with parchment paper and freeze for 30 to 60 minutes.If you have enough space in your freezer, you can freeze the cookie dough balls on 2 large cookies sheets and pop them directly in the oven when you're ready to bake.
- Preheat Oven - Preheat the oven to 325℉ (162℃). Line 2 large cookie sheets with parchment paper and set aside.
- Bake - Bake cookies 2 inches apart for 14 to 18 minutes, switching the pans between the top and bottom rack and rotating half way through. For tender cookies, bake for 14 minutes or just until the edges are barely golden. For crisper cookies, bake them longer.
- Cool - Allow cookies sit on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
- Melt & Cool Chocolate - While cookies are chilling, melt your white chocolate. Place finely chopped white chocolate into a heatproof bowl and melt in the microwave in 20 second intervals, making sure to stir in between. Or you can melt the chocolate over a simmering pot of water. 3 Ounces (85g) White Chocolate BarPlace the bowl in the fridge for about 10 minutes. Then remove, stir and let it sit at room temperature for 30 minutes, or until the chocolate is thick and no longer runny (see photos for reference if needed). This will make it easier to fill the cookies.
- Assemble Cookies - Once the cookies are completely cooled and the chocolate is ready, flip half of the cookies over with the flat side facing up. Spoon about ½ teaspoon of the white chocolate on the flat side, and then gently press the second half of the cookie on top to create a sandwich. Enjoy!
Notes
Butter - If using unsalted butter, add ⅛ teaspoon fine salt.
Shaping Cookie Dough - If you do not have a small cookie scoop, you can use a teaspoon to scoop out the dough balls, which is about 8 grams each. Or you can divide the dough into 4 equal pieces, roll into a skinny log, and then cut into 8 gram pieces. To keep the cookies uniform, I do recommend using a kitchen scale.
White Chocolate - Melted white chocolate takes about 3 hours to thicken to the right consistency at room temperature. To speed things up, place melted chocolate in the fridge for about 10 minutes, then let it sit on the counter to continue to cool and thicken. It should take about 30 minutes. Then you'll have a good 2 hours to use it, before it gets completely hard. If your chocolate hardens, remelt it and repeat the process.
If you're using semi-sweet or dark chocolate, place melted chocolate in the fridge for about 10 minutes, then let it sit on the counter to continue to cool and thicken. It should only take about 20 minutes.
Storage - You can store these cookies in an airtight container, in a cool place for up to a week. For prolonged storage, keep in a freezer bag in the freezer for up to 2 months. Let it come to room temperature before serving.
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!