Pistachio-Cherry Sandwiches

Ingredients

• 0.5 cup cherry preserves sour for filling
• 1 large egg yolk 
• 1.8 cups flour all-purpose
• 2 tablespoons honey 
• 4 ounces blanched and pistachios peeled
• 0.5 cup sugar 
• 2 sticks butter unsalted softened cut into small pieces,
• 1 teaspoon vanilla extract 

Equipment

• food processor
• baking sheet
• baking paper
• oven
• plastic wrap
• spatula

Directions

1. 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.
2. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
3. Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half.
4. 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.
5. 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.
6. Bake until the cookies are firm and lightly browned, 12 to 15 minutes.
7. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
8. 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.
9. Photograph by Steve Giralt