Make the Cookie Dough:

• In a mixing bowl, beat together softened butter and powdered sugar until light and fluffy.
• Add vanilla extract and salt, mixing until combined.
• Gradually mix in flour and finely ground pistachios, stirring until a soft dough forms.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to firm up.

Shape & Bake the Cookies:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll out the dough to about ¼-inch thickness and cut out small rounds (around 2 inches in diameter) using a cookie cutter.
• Place the cookie rounds on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
• Allow the cookies to cool completely before adding the filling.

Make the Pistachio Cream Filling:

• In a bowl, beat together pistachio butter, softened butter, powdered sugar, and vanilla extract until smooth.
• If the filling is too thick, add 1 tablespoon of heavy cream or milk to achieve a creamier consistency.

Assemble the Cookies:

• Spread or pipe the pistachio cream filling onto the flat side of one cookie.
• Gently press another cookie on top to form a sandwich.
• (Optional) Roll the edges of the cookies in crushed pistachios or drizzle with melted white chocolate for extra flair.

Serve & Enjoy:

• Store the pistachio cream cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• Enjoy with tea or as a delightful treat!