Pistachio-Cherry Sandwiches
- Level: Intermediate
- Yield: 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 136
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 22
- Sodium
- 3
- Total: 1 hr 30 min
- Prep: 1 hr 15 min
- Cook: 15 min
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
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.