- 3 cups flour
- 1 cup pistachios, finely chopped
- 1/4 tsp. salt
- 14 T (1 3/4 sticks) unsalted butter, softened
- 1 cup powdered, plus more for dusting
- 2 large eggs
- 1 tsp. vanilla
- 1/4 cup seedless raspberry jam
Whisk together flour, pistachios and salt in a large bowl. Set aside.
In another large bowl, beat butter and powdered sugar until smooth, about 3 min. Beat in eggs and vanilla. Mixture may look curdled. On low speed, beat in flour mixture. Divide dough in half; form into two disks. Wrap in plastic; refrigerate at least 2 hrs.
Heat oven to 350. Working with half of the dough at a time, roll out on a floured surface to 3/16 inch thickness. Using a 3 inch tree cutter, cut out cookies and place on prepared baking sheets. Using a drinking straw, cut out "ornaments" from half of the cookies. Reroll scraps if necessary and repeat with remaining dough for a total of 48 cookies.
Bake at 350 for 11 min or until cookies just begin to turn golden. Remove from baking sheets to wire racks and let cool.
Dust half of the cutout cookies with powdered sugar. Spread jam on each remaining cookie. Place cutout cookies on top of jam-topped cookies. Let stand at room temperature until set.