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Make Classic Sugar Cookie dough; add 3/4 cup ground pistachios with the flour. Roll out to 1/4 inch thick and cut into 2-inch rounds. Bake 10 to 15 minutes at 350 degrees. Cool, then sandwich with cherry jam
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By Ohio Margaret
on March 11, 2010
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These cookies are really good...the 2nd day. When the jam has had a chance to soften up the cookie, it really makes for a tender bite. Getting the pistachios is a bit pricey, but know that 3/4 c of whole pistachios equals 3/4 c ground. I shelled them and got most of the skins off before grinding. Admittedly it was a pain. I could have bought already ground pistachios somewhere, but I thought that would be even more expensive, and I don't need anymore than what I need for this recipe. But, if you LOVE pistachios, this would be worth it. If not, just make Sugar Sandwiches instead. Same deal but without the pistachios and just as tasty...on the 2nd day.
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