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Pistachio-Shortbread Sandwich Cookies

Use strawberry jam, not preserves, for this recipe. The smooth texture makes neat sandwiches.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 1/2 dozen
Pistachio-Shortbread Sandwich Cookies

Photography: Johnny Miller

Source: Everyday Food, December 2012

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

  1. 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).

  2. 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.

  3. Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies.

Cook's Notes

Store in airtight containers, up to 1 week.

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