• Whisk together flour, pistachios and salt in a large bowl. Set aside.

  • In another large bowl, beat butter and confectioners' sugar until smooth, about 3 minutes. Beat in eggs and vanilla. Mixture may look curdled. On low speed, beat in flour mixture. Divide dough in half; form into two disks. Wrap in plastic; refrigerate at least 2 hours.

  • Heat oven to 350° F. Working with half of the dough at a time, roll out on a floured surface to 3/16-inch thickness. Using a 3-inch tree cutter, cut out cookies and place on prepared baking sheets. Using a drinking straw, cut out "ornaments" from half the cookies. Reroll scraps if necessary and repeat with remaining dough for a total of 48 cookies.

  • Bake at 350° F for 11 minutes or until cookies just begin to turn golden. Remove from baking sheets to wire racks and let cool.

  • Dust half of the cutout cookies with confectioners' sugar. Spread 1/2 teaspoon raspberry jam on each remaining cookie. Place cutout cookies on top of jam-topped cookies. Let stand at room temperature until set.

Nutrition Facts

179 calories; 10 g total fat; 5 g saturated fat; 35 mg cholesterol; 31 mg sodium. 21 g carbohydrates; 1 g fiber; 3 g protein;