Make your own luck this St. Patricks Day with these nutty, cream-filled sandwich cookies.
Carson Downing
Pistachios are having a big moment.
Tips for Making Shamrock Cookies
Keep these helpful tips in mind when making thispistachio dessert.
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Add sugar, baking powder, and 1/2 tsp.
Beat until combined, scraping sides of bowl occasionally.
Beat in eggs, vanilla, almond extract, and food coloring (if using) until combined.
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Beat in ground pistachios.
Divide dough in half.
Cover and chill until dough is easy to handle, 2 hours.
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Roll and Cut
Preheat oven to 350F.
Using a 2- to 21/2-inch shamrock-shape cookie cutter, cut out dough.
Cool on cookie sheets 2 minutes.
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Remove; cool on a wire rack.
Prepare Pistachio Cream
In a small food processor pulse unsalted roasted pistachio nuts until finely ground.
heavy cream; pulse until a thick paste forms.
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Add 1 1/2 cups powdered sugar, additional heavy cream, vanilla, and salt.
Beat on low until combined.
Gradually beat in 11/2 cups additional powdered sugar until combined.
Beat on medium, scraping bowl occasionally, until fluffy, 5 minutes.
Assemble Sandwich Cookies
Spread Pistachio Cream on bottoms of half of the cookies (about 1 Tbsp.
Press bottoms of remaining cookies against filling.
Let stand until set.
Store in the refrigerator up to 3 days or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
