Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.

Everyday Food, December 2012


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr
Makes about 2 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (5)

124 Ratings
  • 5 star values: 31
  • 4 star values: 30
  • 3 star values: 40
  • 2 star values: 16
  • 1 star values: 7
Rating: Unrated
Any tips on getting the dough into a perfect cylinder?
Rating: 5 stars
Great cookie. I was a little intimidated by the crumbly dough, but they were fantastic. The smaller you chop the pistachios, the easier it is to cut thinner cookies. Looking forward to making them again!
Rating: 5 stars
Delicious! Dough is difficult to handle because it is crumbly, but worth the bother. I used raspberry jam instead. Yum!
Rating: Unrated
1/4 inch slices are a bit too large. The recipe other than that is simple and produces a beautiful, tasty cookie!
Rating: Unrated
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.