Matcha Butter Cookies with Pistachio Filling

Method

Make the Cookie Dough

1. In a bowl, cream the softened butter, icing sugar, and egg yolk together until pale and smooth.
2. Mix in the Pistachio Papi spread.
3. Sift in the flour and matcha powder. Add ground almonds and fold everything together until a soft dough forms.
4. Shape into a flat disc, wrap in cling film, and chill for at least 20 minutes.

Roll and Bake

1. Preheat oven to 160°C (320°F).
2. Roll out the dough between two sheets of baking paper to about 0.5 cm thick.Cut out shapes using a cookie cutter (round, scalloped, or your choice).
3. Transfer to a baking tray lined with parchment and bake for 12–15 minutes, In the last 5 minutes, lightly cover the tray with tin foil to prevent the tops from browning too much or burning.
4. Let cool completely before filling.

Make the Filling

1. Beat cream cheese until smooth. Add Pistachio Papi spread and mix until creamy and well combined. Pipe or spoon the filling onto the flat side of one cookie and sandwich with another.