Monday, January 21, 2013

pistachio-shortbread sandwich cookies

the goods:
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon salt
2 and 1/3 cups all-purpose flour
1 cup coarsely chopped pistachios
1/3 cup strawberry jam

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.

Preheat oven to 350 degrees. Cut dough into 1/4-inch slices and transfer to a parchment-lined baking sheet. Bake until cookies are set and barely golden at edges, 10-12 minutes. Let cool completely on sheet on wire rack.

Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies.

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