Cookies
These cookies are made by sandwiching a pistachio butter filling between a pair of cookies, creating an elegant dessert for a brunch spread. Bake the cookies to the same thickness so they fit neatly together.
Beat the butter and confectioners’ sugar until creamy, then add the egg.
Gradually add the flour to make a soft dough. Wrap it in plastic wrap and chill in the refrigerator for 20 minutes.
Shape the dough into evenly thick rounds and bake in an oven preheated to 170°C / 340°F for 15 minutes.
Beat the pistachio butter, cream cheese, and confectioners’ sugar into a smooth filling. Spread it between the completely cooled cookies and sandwich them together.
Do not spread on the filling and sandwich the cookies until they have cooled completely; warm cookies will melt the filling and make it spread. Allergens: contains wheat (gluten), dairy, eggs, and tree nuts (pistachios).
Kurabiyeler tam soğumadan dolguyu sürdüm, ılık yüzeyle temas eden fıstık ezmesi birkaç dakika içinde eriyip kenarlardan taştı; tarifte tam soğuması gerektiği yazıyor, bu kısmı atlamamalıydım, ikinci partide 20 dakika bekleyince düzgün durdu.
Hamuru ilk defa bu kadar ince yuvarladım, fırından çıkınca birkaçı biraz eğri durdu ama tadı harikaydı; on kişilik kontenjanla tam yirmi yarım kurabiye yani on sandviç çıktı.
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