| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 15 min |
| Cook: | 15 min |
| Yield: | 30 cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 136 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 22 mg |
| Sodium | 3 mg |
Reviews
Instead of the jam I added dried cherries to the batter and just made cookies, they are amazing! These will be in my Christmas collection from now on
This are wonderful! I used almonds instead of pistachios because I had them on hand, but they came out just wonderful. A BIG hit at the cookie party I made them for! They lasted for about 2 days after I made them though. The cookie starts to get too mushy, so eat them quick! :
Can’t believe this recipe didn’t have any reviews. I tried it last year when it was in the magazine. They are amazing! I can’t wait to make them again. I found them easy to make since you dump everything in the food processor. The sour cherry jam is what makes them great. I filled what I needed for a few days, when they were gone filled some more.