Dessertscoleycooks5.0
Lemon Pistachio Sandwich Cookies
These sweet and tart Lemon Pistachio Sandwich Cookies are perfect for Christmas! The buttery pistachio shortbread cookies are kissed with a touch of cardamom to make them even more unique, and then filled with a creamy lemon frosting.
👥 30 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h 40m🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Make the Cookies
2
Cream the butter and sugar together until light and fluffy. Add the salt, cardamom, lemon zest, and lemon juice, then beat until incorporated.
lemon zest (Meyer lemon, if possible)2 teaspoons½ tablespoons lemon zest (Meyer lemon, if possible)1lemon juice (Meyer lemon, if possible)1 teaspoon½ - 3 tablespoons lemon juice (Meyer lemon, if possible)2
3
Mix in ⅓ cup pistachios (reserve the rest for rolling), then add the flour and mix on low speed until just incorporated.
4
Wrap dough in plastic, then refrigerate for ⏱️ 1 hour or overnight.
5
Preheat the oven to 325℉ and line two sheet pans with parchment.
6
Roll out dough to about ¼-inch thick (you want the cookies to be fairly thin), then use a round 3-inch cookie cutter to cut out as many cookies as you can. Transfer to sheet pans, leaving about ½ inch between cookies. Reroll and cut dough scraps until you've used it all up.
7
Bake cookies for about ⏱️ 15-20 minutes, rotating pans halfway throughout. Remove when they are light golden brown, then let cool completely.
8
Filling and Assembly
9
Beat cream cheese until light and fluffy. Beat in powdered sugar, one cup at a time, until smooth. Mix in salt, lemon zest, 2 ½ tablespoons lemon juice, and cardamom. Taste and add more lemon if you want it tangier. Transfer to a piping bag or a zip-top bag with the corner snipped off (after filling).
cream cheese (room temperature)8 ouncepowdered sugar3 cupslemon zest (Meyer lemon, if possible)2 teaspoons½ tablespoons lemon zest (Meyer lemon, if possible)1lemon juice (Meyer lemon, if possible)1 teaspoon½ - 3 tablespoons lemon juice (Meyer lemon, if possible)2
10
Place the remaining chopped pistachios on a small plate. Pipe about a tablespoon of filling onto the center of a cookie, then place another cookie on top and gently press down to seal. Roll the edges in chopped pistachios, then set aside and repeat with the rest. Let cookies sit without moving for about ⏱️ 1 hour to let the filling harden.
11
Cookies will keep in the refrigerator for up to 1 week.
Nutrition Facts
calories
190 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
122 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
24 mg
carbohydrate Content
24 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...