- 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
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup pistachio paste
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 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.
- Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
- Spread 1 scant tablespoonful pistachio cream onto flat side of a cookie. Top with another cookie, flat side down; press lightly to even out filling. Repeat with remaining cookies and pistachio cream.
- Cookies can be made 1 day ahead. Store tightly wrapped at room temperature.