Stuffed Pistachio Cookie

1. Mix dry ingredients - Combine flour, baking soda, and flaky salt in a bowl
2. Whisk wet ingredients - In a separate bowl, whisk melted butter with brown sugar and caster sugar until smooth. Add eggs and vanilla, mix until glossy
3. Add pistachio butter - Beat in pistachio butter until fully combined
4. Combine - Add chopped pistachios and the dry ingredients. Mix until fully combined
5. Chill - Chill the dough before rolling
6. Bake - 170-175°C (340–350°F) conventional oven. (If using fan/convection: 160–165°C / 320–330°F) for 12-15 minutes

Notes from recipe

• Pistachio cookie filling is the same as the pistachio cinnamon roll filling and topping
• Use 120g dough, 30g filling, 10g topping per cookie