Pistachio Stuffed Cookies

De The Cooking Foodie · 60 min

Ingredientes

Preparación

1. Make the filling: chop the white chocolate, put it in a heatproof bowl and add the pistachio paste. Melt and mix until smooth and combined.
2. Refrigerate the bowl for 30 minutes. Scoop about 1 teaspoon at a time and shape it into a small ball, place on a plate and freeze while you make the dough.
3. In a large bowl, beat the butter, pistachio paste, brown sugar and white sugar until creamy, about 2 minutes.
4. Add the egg and vanilla extract and beat until combined, scraping the bottom and sides as needed.
5. Sift in the flour, baking soda and salt and mix until combined.
6. If the dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
8. Flatten 1-2 tablespoons of cookie dough, place a frozen filling ball in the centre, and roll into a ball.
9. Place the balls about 2 inches apart on the parchment. Top with chopped pistachios if using.
10. Bake for 10 to 12 minutes, until lightly browned at the edges.
11. Cool on the baking sheets for 10 minutes, then move to wire racks to cool completely.

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