|Pistachio Shortbread Cookie all decked out!|
The original recipe (Pistachio-Shortbread Sandwich Cookies) was a sandwich cookie with strawberry jam filling.
For starters, I'm allergic to strawberries and secondly, it is much more fun and diet-friendly to eat these one at a time. and thirdly, the thinnest I could slice these were 3/8" instead of 1/4". Yeah, diet-friendly indeed. So I sprinkled some pretty sparkly sanding sugar on top and then baked. (Did she say diet friendly?) Oh well, I thought the pistachio green gave it all a Christmas holiday look -- and it made for a nice complement to all those other overly-sweet treats! Bonus this makes a great shortbread cookie even by itself. (and sugar sprinkles for any color, any holiday, any occasion)
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon fine salt*
2 1/3 cups all-purpose flour (spooned and leveled)
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 (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough* into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies.
Store in airtight containers, up to 1 week.
*I used the already-shelled pistachios from Costco. They were a little bit salty. You may want to skip the 1/2 teaspoon of salt or reduce to 1/4 teaspoon.
*I omitted the strawberry jam. Next time if I can get the cookies thinner I may try raspberry or another jam.
*I actually divided the dough into four 5" logs, to help them freeze faster and to bake/make smaller portions.
*Let the dough soften a little or nuke in the microwave for 8-10 seconds. It can be a little difficult to try and slice when frozen completely, especially when you encounter a whole pistachio. I pieced a few back together.