Stuffed Pistachio Cookies

Course Breakfast, Dessert, Snack, treat

Keyword Baking, cheesecakerecipe, chocolate, cookies, pistachio, white chocolate

Prep Time 30

Cook Time 15

Servings 12

Place the sugars and butter in a bowl and with a free standing mixer or using an electric beater, cream the butter and sugar until pale and fluffy.
Add the egg and egg yolk to the mix and beat until well incorporated.
Add the flour, salt, baking powder and bicarbonate of soda to the mix and beat slowly until just all incorporated.
Add in the chopped pistachios and the white chocolate, mix until evenly distributed between the mix.
Place the cookie dough mix into the fridge to chill slightly for at least 30 mins.

With the chilled cookie dough, divide the dough into 12 balls, making sure to leave 50g cookie dough to top the cream.
Roll the dough into balls, then making a large thumb mark or dent to make space for the pistachio cream.
Using a spoon or piping bag fill each cookie hole with the pistachio cream,
Using the left over dough place a small amount of the dough on top of the cream so it's encased in the dough. Roll the dough balls so that they are evenly round, and place on a baking tray lined with baking paper.

Bake the cookies in a pre heated oven at 160 degrees celsius fan. Bake for 14-16 minutes until the edges of the cookies are golden brown and a crust is forming.
Leave to cool completely on the trays before removing.