Pistachio-Raspberry Cookie Sandwiches - Bake from Scratch

      The finest cookie of summer has arrived, and few desserts embody a bright, playful elegance as perfectly as a sandwich cookie. Nutty pistachios and smooth white chocolate are mixed into golden cookies that are filled with a tangy-sweet Raspberry Buttercream. Crafted with Plugrà® Premium European Style Butter, each bite provides a rich, well-balanced flavor, making these delightful and elegant cookies ideal for picnics, Sunday dinners, and more.

      **Yields 13 sandwich cookies**

      - ½ cup (113 grams) Plugrà® Premium European Style Unsalted Butter, softened

      - ½ cup (110 grams) tightly packed light brown sugar

      - ¼ cup (50 grams) granulated sugar

      - 1 large egg (50 grams), at room temperature

      - 1 large egg yolk (19 grams), at room temperature

      - ¼ cup (75 grams) pistachio cream (refer to Note)

      - 1 teaspoon vanilla extract

      - ¼ teaspoon almond extract

      - 1¾ cups (219 grams) all-purpose flour

      - ½ teaspoon baking powder

      - ½ teaspoon baking soda

      - ½ teaspoon kosher salt

      - 6 ounces (170 grams) white chocolate, chopped and divided

      - ½ cup (70 grams) unsalted pistachios, chopped

      - 3 tablespoons (60 grams) seedless raspberry jam, divided

      - 2 tablespoons (18 grams) unsalted pistachios, finely chopped

      - Raspberry Buttercream (recipe follows)

      Begin by lining a rimmed baking sheet with parchment paper. In the bowl of a stand mixer equipped with the paddle attachment, beat the butter and sugars on medium speed until fluffy and light, for about 2 to 3 minutes, while stopping to scrape the bowl's sides. Incorporate the egg and egg yolk one at a time, mixing until well combined after each addition. Stir in the pistachio cream, and scrape the bowl again. Then, add in the extracts.

      In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually mix the flour blend into the butter mixture, continuing until nearly fully combined. Gently fold in 4 ounces (113 grams) of white chocolate and the chopped pistachios until mixed and no dry flour remains. Dollop 1½ tablespoons of jam (30 grams) onto the dough and very lightly fold it in to maintain the marbled appearance.

      Using a 1½-tablespoon spring-loaded scoop, portion the dough (approximately 35 grams each), adding up to the remaining 1½ tablespoons (30 grams) of jam as needed, and place on the prepared baking sheet. Sprinkle finely chopped pistachios and the remaining 2 ounces (57 grams) of white chocolate on top of the dough, pressing gently to adhere. Cover the dough and refrigerate for at least 1 hour or up to overnight.

      Preheat your oven to 350°F (180°C) and prepare rimmed baking sheets with parchment paper. Space the dough portions at least 2 inches apart on the prepared sheets. Bake until they are very lightly golden and the edges have set, about 10 to 12 minutes. Allow to cool on the pans for 10 minutes before transferring to a wire rack to cool completely.

      Fill a pastry bag with Raspberry Buttercream, cutting a ½-inch opening in the tip. Pipe about 1½ tablespoons (30 grams) of buttercream onto the flat side of half the cookies, and then top with the remaining cookies, flat side down. Store in an airtight container for up to 3 days.

      Pistachio cream, also referred to as crema al pistacchio, is a rich and sweet Italian spread made from blended pistachios, milk, and sugar. It differs from pistachio paste or butter.

      **Let us know how it turned out!**

      **Raspberry Buttercream**

      **Yields about 1½ cups**

      In the bowl of a stand mixer with the paddle attachment, beat the butter and salt at medium speed until smooth and creamy. With the mixer on low, gradually add confectioners’ sugar, mixing until well combined and pausing to scrape the bowl’s bottom and sides. Blend in the jam and vanilla. Increase the mixer speed to high, and beat until light and fluffy, about 1 to 2 minutes. Use immediately.

      **Let us know how it turned out!**