Snack: Pistachio-Cream Sandwich Cookies

Recipe by Katie Kimble, Area Four in Cambridge, MA These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup pistachio paste
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature

Instructions

Preheat oven to 350 °F. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and pistachio paste in a large bowl until light and fluffy, about 4 minutes. Mix in vanilla, then eggs, one at a time, beating to incorporate completely after each addition. Reduce speed to low and gradually add dry ingredients; mix just until combined.
Scoop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 3" apart. Bake cookies until golden, 12 –15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.