Pistachio-Cherry Sandwiches

Name: Pistachio-Cherry Sandwiches
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 30 cookies
Ingredients: 2 sticks unsalted butter, cut into small pieces, softened; 1/2 cup sugar; 2 tablespoons honey; 1 large egg yolk; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 cup blanched and peeled pistachios (about 4 ounces); About 1/2 cup sour cherry preserves, for filling

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Level: Intermediate
Total: 1 hr 30 min

Prep: 1 hr 15 min
Cook: 15 min

Yield: 30 cookies

Level: Intermediate
Total: 1 hr 30 min

Prep: 1 hr 15 min
Cook: 15 min

Yield: 30 cookies

Ingredients

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2 sticks unsalted butter, cut into small pieces, softened

1/2 cup sugar

2 tablespoons honey

1 large egg yolk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 cup blanched and peeled pistachios (about 4 ounces)

About 1/2 cup sour cherry preserves, for filling

Directions

Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.