Pistachio Cookie Ice Cream Sandwiches (Print Version)

# Ingredients:

→ Cookies

01 - 1 cup unsalted butter, softened
02 - ¾ cup granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 2 cups all-purpose flour
06 - ½ cup finely ground pistachios
07 - ¼ tsp salt

→ Filling

08 - 2 cups vanilla ice cream, slightly softened
09 - ¼ cup chopped pistachios (for rolling)

# Instructions:

01 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.
03 - In a separate bowl, whisk together the flour, ground pistachios, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
04 - Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
05 - Roll the chilled dough into 1-inch balls and place on the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the palm of your hand. Bake for 10-12 minutes, or until the edges are just turning golden. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
06 - Take the vanilla ice cream out of the freezer and let it soften slightly, about 5-10 minutes. Place the chopped pistachios in a shallow dish.
07 - Match cookies in pairs of similar sizes. Place a scoop (about 2 tablespoons) of softened vanilla ice cream on the flat side of one cookie. Gently press the flat side of a second cookie on top to create a sandwich, pressing just enough to spread the ice cream to the edges.
08 - Immediately roll the edges of the ice cream in the chopped pistachios, pressing gently to adhere.
09 - Place the assembled ice cream sandwiches on a baking sheet and freeze for 1-2 hours, or until firm. Wrap individually in plastic wrap if not serving immediately.

# Notes:

01 - For the best texture, make sure your butter is properly softened but not melted.
02 - To grind pistachios for the cookies, use a food processor or coffee grinder. Be careful not to over-process or they'll turn into pistachio butter.
03 - These sandwiches can be stored in the freezer for up to 2 weeks if wrapped tightly in plastic wrap and placed in an airtight container.
04 - For a twist, try using pistachio ice cream instead of vanilla.

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