I love pistachio, and these bull’s eye cookies with pistachio cream are among my absolute favorites! Crumbly, fragrant, and with a creamy heart, they are delicious cookies to enjoy at breakfast or as a snack.
Thanks to their cute shape, reminiscent of a sunny side up egg, they will captivate everyone at first sight!
I prepare them with a very fragrant lemon shortcrust pastry, left to rest in the fridge for an hour. Once rolled out, I cut the discs with a cutter and make a central hole on half of them using the piping bag nozzle. After baking, I fill them with a delicious homemade pistachio cream. If you’re short on time, you can use a good ready-made cream: you can find excellent quality ones at the supermarket or online!
Perfect to add to your homemade cookies collection 👉
Now it’s your turn: follow the recipe and let me know if you liked them!
See you soon, Susy
If you also love pistachio, check out the other recipes you can find here on the blog: they are all easy, quick, and super delicious!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 197.96 (Kcal)
- Carbohydrates 18.43 (g) of which sugars 6.57 (g)
- Proteins 4.87 (g)
- Fat 11.88 (g) of which saturated 3.95 (g)of which unsaturated 2.31 (g)
- Fibers 1.10 (g)
- Sodium 5.89 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bull’s Eye Cookies with Pistachio Cream
- 2 1/2 cups all-purpose flour
- 8.8 oz butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 lemon zest (grated)
- 6.3 oz pistachio cream
- as needed powdered sugar
You Will Need:
- Bowl
- Fork
- Grater
- Rolling Pin
- Cookie Cutter
- Chopsticks
- Spoon
- Parchment Paper
- Baking Tray
How to Make Bull’s Eye Cookies with Pistachio Cream
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I take the butter out of the fridge about half an hour before starting, so it softens at room temperature.
In a bowl, I put the butter in pieces together with the sugar and work them with a fork until they become creamy.
I add the eggs, a pinch of salt, and the grated lemon zest, then continue mixing.
Finally, I add all the flour at once and knead quickly by hand, just long enough to obtain a smooth and compact dough.
I wrap it in parchment paper and let it rest in the fridge for one hour.After the resting time, I roll out the shortcrust pastry with a rolling pin on a lightly floured surface.
With a round cutter (or a cookie cutter), I cut out the discs. On half of the cookies, I make the classic central hole: I use the piping bag nozzle, it’s very convenient!
I place them on a baking tray lined with parchment paper and bake at 350°F for about 10 minutes. The baking is perfect when the cookies are slightly golden.Once out of the oven, I let the cookies cool completely.
I spread the pistachio cream on the whole disc and close with the holed one.
Finally, I sprinkle with powdered sugar… and finally taste my bull’s eye pistachio cookies!
Absolutely a must-try!
Storage and Tips
I store the cookies already filled in an airtight container, at room temperature, for up to 3 days.
If I want to prepare them in advance, I only bake the shortcrust pastry discs and store them unfilled in a tin box for up to 5 days. I fill them at the moment to keep them perfectly crumbly.
If you want to make the cookies even more fragrant, you can add half a teaspoon of vanilla extract to the dough.
For an even more scenic effect, you can use cutters with fluted edges or flower shapes.
If you have pistachio cream in the fridge, take it out 10-15 minutes before using it, so it will be easier to spread.
Frequently Asked Questions
Can I replace the pistachio cream with another filling?
Yes, of course! They are also delicious with hazelnut cream, raspberry jam, or custard.
Can the shortcrust pastry be frozen?
Yes, you can freeze the dough wrapped in plastic wrap. When you need it, just let it thaw in the fridge overnight.
