Pistachio-Cherry Sandwiches

Total Time:
1 hr 30 min
1 hr 15 min
15 min

30 cookies

  • 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
  • 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.

  • Photograph by Steve Giralt

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    This recipe is featured in:

    12 Days of Cookies