Pistachio-Cherry Sandwiches

1. 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. 2

   Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.

3. 3

   Transfer the dough to a sheet of parchment paper and knead until uniform.

4. 4

   Divide the dough in half.

5. 5

   Roll each half into a compact log, about 1 inch in diameter.

6. 6

   Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.

7. 7

   Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

8. 8

   Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets.

9. 9

   Bake until the cookies are firm and lightly browned, 12 to 15 minutes.

10. 10

    Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

11. 11

    Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies.

12. 12

    Store in an airtight container 2 to 3 days.

13. 13

    Photograph by Steve Giralt

* Per serving · 4 servings · Values may vary.

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