- Yield : 30 cookies
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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- 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
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.