Pistachio Shortbread Cookie Sandwiches [By Erin]

Hello and Happy New Year! Now that we have taken time to spend with our families and have rested up, it’s back to baking.

I love pistachios. I love shortbread cookies. And I love fruit preserves. Which, makes these cookie sandwiches just about perfect. And you can make them ahead of time.

To make them ahead make the cookies as instructed and just stop at the part where you freeze them. The take out and bake. You may need to wait a few minutes to cut them, but they should still be very cold.

Now for the recipe:

In a food processor, process room temperature butter, confectioners sugar, and salt until smooth. Add the all purpose flour and pulse until dough forms. Stir in pistachios. Separate dough in half. Roll each half into logs using plastic wrap and place in the freezer for 30 minutes.

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After freezing, cut into 1/4 inch slices and place on a parchment lined cookie sheets.

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Make sure you have the cookies spread out onto two sheets. Bake at 350 for 10 to 15 minutes on the upper and lower thirds of the oven. Rotate the sheets at the halfway point. The cookies should just be turning golden brown on the edges.

Make sandwiches and fill with your favorite fruit preserve. I found that apricot and strawberry were particularly delicious.

Happy Baking!

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