Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pistachio-Shortbread Sandwich Cookies 3.5 (124) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr Yield: Makes about 2 1/2 dozen Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies. Ingredients 2 sticks unsalted butter, room temperature ¾ cup confectioners' sugar ½ teaspoon fine salt 2 ⅓ cups all-purpose flour (spooned and leveled) 1 cup coarsely chopped pistachios ⅓ cup strawberry jam Directions 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-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month). 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. Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies. Store in airtight containers, up to 1 week. Johnny Miller Rate it Print