Pistachio ganache cookies

I fold the cookie dough around pistachio and white chocolate ganache, then bake the filling inside. The ganache amounts are a starting point; chill it until firm enough to shape.

Method

1. Warm the cream until steaming, then pour it over the chopped white chocolate. Let it sit for a minute, stir until smooth, and mix in the pistachio paste or spread. Spoon the ganache into 12 small portions on parchment and freeze until firm enough to wrap in dough.
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. Divide the dough into 12 pieces. Flatten each piece, put a portion of firm ganache in the middle, close the dough around it, and roll it gently into a ball. Chill the filled dough balls until firm, about 20–30 minutes.
4. Heat the oven to 180°C and line two baking trays. Set the chilled dough balls well apart on the trays. Bake for 14–16 minutes, until the edges are golden. Let the cookies cool on the trays for 10 minutes, then move to a rack; the ganache will firm up as they cool.

Notes

Pistachio spread is sweeter than pure pistachio paste, so taste the ganache before shaping. If it softens while you fold the dough around it, freeze the remaining portions again. Store the cookies in the fridge.