Pistachio Shortbread Sandwiches

• 1-1/4 cups unsalted butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups ground pistachios
• Confectioners' sugar
• 2/3 cup apricot preserves
• 1-1/2 cups confectioners' sugar
• 4 teaspoons lemon juice

1. Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios.
2. Preheat oven to 300u0b0. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased
3. . Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
4. Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.

unsalted butter, sugar, vanilla, flour, salt, ground pistachios, confectioners, apricot preserves, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/pistachio-shortbread-sandwiches/ (may not work)