Pistachio-filled cookies

The pistachio center is easier to wrap if it is cold. Use sweetened pistachio cream here; pure pistachio paste is much less sweet.

Method

1. Spoon the pistachio cream into 12 small mounds on parchment and freeze for about 30 minutes, until firm enough to handle.
2. Beat the butter and sugars until creamy. Add the egg and vanilla. Stir in the flour, baking soda, and salt just until combined, then fold in the chopped pistachios. Chill the dough for 30 minutes.
3. Heat the oven to 175°C and line two baking trays. Divide the dough into 12 pieces. Flatten each piece, set a frozen pistachio mound in the middle, and seal the dough around it.
4. Place seam side down on the trays, leaving room to spread. Bake for 12–14 minutes, until the edges are golden. Let the cookies cool on the tray for 10 minutes before moving them.

Notes

If the pistachio cream starts to soften while shaping, return the remaining portions to the freezer.