Nutty Sandwich Cookies

• 1/2 cup confectioners' sugar
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• Coarse, raw, sanding or brown sugar, for topping (optional)
• 3/4 cup pistachios, almonds, pecans, peanuts or hazelnuts, plus more for topping (optional)
• Jam, lemon curd, chocolate-hazelnut spread, melted chocolate or frosting, for filling

1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
2. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground.
3. Add the flour, cinnamon and salt and pulse until combined.
4. Add the butter and pulse to form a soft dough.
5. Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets.
6. Lightly flatten the balls with your fingers.
7. Sprinkle with coarse, raw, sanding or brown sugar.
8. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
9. Bake the cookies until lightly golden, about 15 minutes.
10. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
11. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie.
12. Repeat with the remaining cookies.
13. Photograph by Steve Giralt

sugar, granulated sugar, flour, ground cinnamon, salt, unsalted butter, brown sugar, pistachios, lemon curd

Taken from www.foodnetwork.com/recipes/food-network-kitchens/nutty-sandwich-cookies-recipe.html (may not work)