30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Frozen Greek Yogurt Cookie Sandwiches
Frozen Greek Yogurt Cookie Sandwiches
Frozen Greek Yogurt Cookie Sandwiches
⏱1h
👥6
🔥250 cal
Medium
🍽️Mediterranean
A sophisticated dessert featuring homemade pistachio cookies and a honey-infused Greek yogurt filling. A delightful combination of textures and flavors.
A sophisticated dessert featuring homemade pistachio cookies and a honey-infused Greek yogurt filling. A delightful combination of textures and flavors.
To make the Pistachio Cookies: Combine All-Purpose Flour, ground Pistachios, and Granulated Sugar in a food processor. Pulse in cold, cubed Unsalted Butter until mixture resembles coarse crumbs. Add Egg Yolk and pulse until dough comes together. Chill for 30 minutes. Roll out dough and cut into cookie shapes. Bake at 350°F (175°C) for 10-12 minutes.
While cookies cool, prepare the Honey Greek Yogurt Filling: In a medium bowl, whisk together Full-Fat Greek Yogurt, Local Honey, and Orange Blossom Water. Gently fold in chopped Pistachios.
Lay out 6 cookies on a parchment-lined baking sheet.
Spread approximately 2 tablespoons of the Greek yogurt mixture onto each cookie.
Top with the remaining 6 cookies to create sandwiches.
Freeze for at least 1 hour, or until solid.
Remove from freezer and enjoy immediately.
Ingredients
6
1 cup120 gAll-Purpose Flour
1/2 cup60 gPistachios-finely ground
1/4 cup50 gGranulated Sugar
1/4 cup57 gUnsalted Butter-cold and cubed
11Egg Yolk
1 1/2 cups360 mLFull-Fat Greek Yogurt
2 tbsp30 mLLocal Honey
1/2 tsp2.5 mLOrange Blossom Water
1/4 cup30 gPistachios-chopped
Equipment
Food Processor
Baking Sheet
Parchment Paper
Medium Bowl
Whisk
Rolling Pin
Instructions
To make the Pistachio Cookies: Combine All-Purpose Flour, ground Pistachios, and Granulated Sugar in a food processor. Pulse in cold, cubed Unsalted Butter until mixture resembles coarse crumbs. Add Egg Yolk and pulse until dough comes together. Chill for 30 minutes. Roll out dough and cut into cookie shapes. Bake at 350°F (175°C) for 10-12 minutes.
While cookies cool, prepare the Honey Greek Yogurt Filling: In a medium bowl, whisk together Full-Fat Greek Yogurt, Local Honey, and Orange Blossom Water. Gently fold in chopped Pistachios.
Lay out 6 cookies on a parchment-lined baking sheet.
Spread approximately 2 tablespoons of the Greek yogurt mixture onto each cookie.
Top with the remaining 6 cookies to create sandwiches.
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