nutritional information

Per :

  • Calories: 248
  • Protein: 4 g
  • Total Fat: 11.5 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 34 g
  • Cholesterol: 29 mg
  • Sodium: 41 mg
  • Fiber: 1 g
  • Sugar: 19 g

Pistachio-Cherry Sandwich Cookies

Pistachio-Cherry Sandwich Cookies

Makes 24 cookies

The dough for these decadent cookies can be made up to two days ahead and chilled until ready to use. Feel free to try different jams and spreads in the center or cut the cookies into holiday shapes. For a lower-calorie option, skip the filling and serve the cookies as singles rather than sandwiches.
  • 1½ cups shelled pistachios
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 Tbs. lemon juice
  • 3 cups all-purpose flour
  • 2 tsp. grated lemon zest
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 ¼ cups sherry preserves

 1. Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside.

2. Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.

3. Preheat oven to 350°F. Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick. Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap. Place in freezer 5 to 8 minutes to firm up.

4. Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper–lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk.

5. Spread 1 tsp. preserves on each of 24 cookies. Top with remaining cookies.

November 2008

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comments

This were so tasty! I will definitely do these again, however, I would roll the pistachio dough thinner before baking, as sandwiching the two cookies together made the end product too thick. I could not find cherry preserves in the organic section of my grocery store, so I used Smuckers brand.

Emily - 2009-07-26 11:47:21

Truly decadent, but the dough was a nightmare--it kept falling apart when forming discs and wrapping it in plastic wrap. Refrigerating and chilling in the freezer definitely helped the rolling part, but as it warmed, it began crumbling again. When I placed the formed cookies on a plate prior to baking, they stuck together and I had to reroll! It also made a lot more than 24 cookies. Not sure I'd want to invest all this time and hassle again.

Ryan - 2009-07-15 14:26:06

Any recommendation for what type of cherry preserves? Also, I think you mean "cherry", rather than "sherry" in the ingredients list.

Nicole - 2009-06-18 23:10:21

Baker beware! These tasted good when finished but I would recommend mixing the dough in a regular stand mixer instead of the food processor instructions. I got about half way through the recipe and realized my standard size food processor wasn't large enough to hold all the ingredients and mix properly. I had to transfer it all to my mixer to continue and had quite a mess on my hands when all was said and done.

Jen - 2009-11-07 19:19:27