Pistachio-Shortbread Sandwich Cookies
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Everyday Food, December 2012
- Prep Time 15 minutes
- Total Time 1 hour + cooling
- Yield Makes about 2 1/2 dozen
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Ingredients
- 2 sticks unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon fine salt
- 2 1/3 cups all-purpose flour (spooned and leveled)
- 1 cup coarsely chopped pistachios
- 1/3 cup strawberry jam
Directions
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In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inchlong logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month).
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Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
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Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies.
Cook's Note
Store in airtight containers, up to 1 week.
Delicious! Dough is difficult to handle because it is crumbly, but worth the bother. I used raspberry jam instead. Yum!
1/4 inch slices are a bit too large. The recipe other than that is simple and produces a beautiful, tasty cookie!
This is a good cookie and a nice change from all the traditional holiday cookies. The only thing I will change for the next time - cut cookies thinner.