PISTACHIO RASPBERRY COOKIES
MAKES 15 SANDWICH COOKIES.
Seedless raspberry preserves
3 drops green food coloring
Pinch of salt
1/4 tsp cardamom
1 cup powdered sugar
Edible glitter
2 tbs sugar
2 egg whites
1/2 cup unsalted peeled pistachios, chopped
Heat oven to 325 degrees. Line 2 baking sheets with parchment. Fit a pastry bag with a round tip. Combine powdered sugar and pistachios in a food processor, grind until powdery. Sift into a bowl, whisk in cardamom. Beat egg whites and salt in a bowl until frothy. Add sugar, beat until soft peaks form. Add food coloring, continue beating until stiff peaks form. Fold in nut mixture until combined. Transfer batter to pastry bag. Pipe fifteen 1 1/2" circles onto each baking sheet, let stand at room temp until shiny and dry. Bake until cookies are slightly crisp and bottoms release from parchment 20 min. Let cool 5 min. on baking sheet, then transfer to a rack to cool. Dust cookies with glitter. Sandwich with preserves, then SERVE...
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