Pistachio Linzer Cookies

• Grind the pistachios in a food processor until finely chopped (but before they turn to butter). Stir pistachios together with the flour and set aside. If your pistachios aren’t salted (mine were), add a pinch of salt here.
• Using an electric mixer (bowl or stand), beat together the butter, sugar, and vanilla bean until light and fluffy, about 3 minutes. If using vanilla extract instead, add in after the butter and sugar has creamed. With the mixer on medium, add in part of the whisked egg (as in, whisk a whole egg, then measure out only 2 tablespoons). Mix until combined.
• With the mixer on low, add in the dry ingredients in two batches. Mix just long enough for the dough to come together.
• Scrape the dough onto a piece of plastic wrap and form into a disk. Cover and chill in the refrigerator for an over or overnight.
• When ready to roll, preheat the oven to 325F. Line baking sheets with parchment paper and set aside.
• Divide the dough in half and roll between two sheets of parchment paper until about ⅛-inch thick. Use a flutted biscuit cutter to cut out the cookies. Use a small heart (or whatever shape of your choice), to cut out centers from half of the cookies. Using a small offset spatula, carefully move the cookies to the prepared baking sheets and bake for 10 to 15 minutes, or until the edges start to turn slightly golden.
• Repeat with the remaining dough, gathering up the scraps and re-rolling.
• Once cooled, spread raspberry jam on the bottom halves (those without a cut-out). Place the tops on a piece of parchment or cutting board and dust with powdered sugar. Carefully sandwich the cookies together and enjoy!
• Cookies are best served within in a few hours of assembly, but I definitely still ate them days after (storing at room temperature in an air-tight container).