Homemade Pistachio Wedding Cookies

THE RECIPE | SHORTBREAD SANDWICH COOKIES

Homemade Pistachio Wedding Cookies

Soft, creamy filling between two tender rounds, finished with chopped pistachios and powdered sugar. Make a little space on the dessert table.

Allow about 2–2½ hours overall, including chilling, two pans baked separately and cooling. Yield: about 20–24 sandwiches, depending on rolling and rerolling. Grams govern; cup measures are approximate.

Let's make them

1. Mix the butter and sugar

   Fit the mixer with its flat beater. Mix the 170g butter and 75g powdered sugar on low until combined, then on medium-low for about 1 minute, just until smooth. Scrape the bowl. Mix in the vanilla and salt. This dough needs a smooth mixture rather than a long, fluffy creaming step.

2. Bring the dough together

   Add the flour and mix on the lowest speed until moist crumbs form and the dough holds together when pressed. Stop the mixer and press the crumbs together with a spatula or your hands. Do not knead. If it seems crumbly, squeeze a small handful before deciding it needs more mixing.

3. Roll and chill

   Divide the dough in half. Roll each half between sheets of parchment to an even 1/4-inch thickness. Slide the dough, still between the paper, onto a baking sheet and refrigerate for 30 minutes, or until firm enough to cut cleanly.

4. Cut the rounds

   Heat the oven to 325°F (165°C) with a rack in the center. Line two baking sheets with parchment. Cut 1 3/4-inch rounds and arrange them about 1 inch apart. Gently press the scraps together and reroll as needed. Aim for an even number of rounds. Refrigerate the cut cookies for 15 minutes; keep the second pan chilled while the first bakes.

5. Bake gently

   Bake one pan at a time for 18–22 minutes, rotating the pan halfway through, until the cookies look dry and set and their bottom edges are just beginning to turn light gold. The tops should stay pale. Begin checking at 16 minutes, since cookie thickness and ovens vary. Let the cookies rest on the pan for 10 minutes, then carefully transfer to a rack. Cool completely before filling.

6. Make the pistachio filling

   In the clean mixer bowl, use the flat beater to mix the 85g butter and 113g powdered sugar on low until combined, then on medium for about 2 minutes until smooth and creamy. Scrape the bowl, add the pistachio butter, vanilla, and pinch of salt, and mix until evenly combined. If needed, add water 1/2 teaspoon at a time, up to 1 teaspoon total. The filling should spread easily and hold a soft mound. Add a tiny dab of green gel coloring if desired.

7. Fill the sandwiches

   Match the cooled cookies into similar-sized pairs. Spread or pipe about 12g filling (roughly 2 rounded teaspoons) onto the flat underside of one cookie in each pair, leaving a narrow border. Set its partner on top and press very gently until the filling reaches the edge. Adjust the amount if your final cookie count differs.

8. Finish and serve

   Lightly press the chopped pistachios into the exposed filling around the edges. Dust the tops with powdered sugar shortly before serving. If the filling feels soft, refrigerate the assembled cookies for 15–20 minutes to help it firm up.

Original BNH recipe formulation, informed by the baking sources linked below; not yet kitchen-tested. The photograph is serving inspiration rather than a promised exact result. Contains wheat, milk and pistachios (tree nuts); check packaged ingredients for additional allergens.