Shortbread Cookies with Almond-Pistachio Filling

Ingredients

These indulgent cookies make delicious after dinner treats! Enjoy them with a glass of wine or almond liqueur.

“15 minutes to assemble batter

Yield: 36 sandwiched cookies

For cookie: Beat butter and granulated sugar in a mixing bowl until very light colored. Add yolks, one at a time, beating well between each. Mix in vanilla extract.
Whisk flour and salt together. Add to butter mixture and fold in. Once flour is mixed with butter, beat until just incorporated. Turn batter onto a lightly floured counter and shape into a ball. Divide into 2 thin disks and cover each with plastic wrap. Refrigerate flat for 20-30 minutes.
For filling: While dough is chilling, add Almond Paste (grated using large hole side of a box grater), pistachios and confectioner's sugar to a food processor fitted with a metal blade. Pulse until the texture of sand. Add butter and liqueur. Mix until smooth.
Preheat oven to 350°F and cover 2-3 cookie sheets with parchment. Remove one disk of dough from refrigerator 5 minutes before rolling out.
Roll out cookie dough to about 1/8 inch thick and cut out cookies, with a 1 3/4 inch round cookie cutter. The kind with a scalloped edge makes an extra pretty cookie. Lay cookies on parchment 1-2 inches apart.
Bake 12-14 minutes or until edges are just golden. Cool pans on wire rack for 5 minutes then transfer cookies to rack to finish cooling. Repeat until all dough is used up.
Match cookies into pairs. Spread bottom of one cookie with about 2 teaspoons of filling and top with bottom of matching cookie.