Pistachio Sandwich Cookies

If you have never tried pistachio cream, run out and buy a jar right now! Think chocolate-hazelnut spread, but with pistachios and a beautiful green colour. Spread it on toast, eat it off the spoon or sandwich it in between two vanilla cookies for a delicious dessert.

INGREDIENTS

• 2 sticks or 1c. unsalted butter at room temperature
• 1c. white sugar
• 1 tsp. kosher salt
• 1 large egg
• 2 tsp. vanilla extract
• 3c. all-purpose flour
• 1 jar of pistachio cream
• 1/4 c. finely chopped pistachios

INSTRUCTIONS

1. Preheat oven to 350°F and line two baking sheets with parchment paper, set aside.
2. In either a stand mixer or using a hand mixer, cream together the butter and the sugar until light and fluffy. 
3. Add in the vanilla extract and mix to combine.
4. Add in the flour and the salt and combine the batter.
5. On a very lightly floured surface, turn out the dough. Flour a rolling pin and roll the dough out to approximately ¼ inches thick. Using a square, rectangle or circle cookie cutter, cut out the desired shapes and place on the parchment lined pans. 
6. This dough can be rerolled until there are only a few scraps left!
7. Bake for 10-12 minutes until lightly golden around the edge of the cookie. 
8. Cool the cookies completely. Taking two matching cookies, spoon on the pistachio cream on the bottom cookie in desired thickness, sprinkle with chopped pistachios and press on the top cookie.
9. Squish together and enjoy!