Spumoni Ice Cream Sandwiches
A frozen take on the spumoni; creamy cherry ice cream sandwiched between two buttery pistachio shortbread cookies, dipped in gooey bittersweet chocolate
  1. To make pistachio butter, add raw, shelled, unsalted pistachios to a food processor, and process for several minutes until you reach a smooth, creamy peanut butter like consistency. You may need to periodically stop the food processor and scrape down the sides of the container. Set aside.
  2. In a stand mixer with the paddle attachment, mix the butter and sugar at low speed to combine. Increase the speed to medium until light and creamy (about 3 minutes). Mix in the pistachio butter.
  3. Return to low speed and add the flour and matcha powder, until just combined. Do not over mix.
  4. Transfer the dough to a large piece of plastic wrap and use your hands to flatten until 1/2 inch thick. Wrap in the plastic and refrigerate for 30 minutes.
  5. When chilled, remove from the refrigerator. Roll the dough between 2 pieces of parchment paper until it reaches 1/4 inch thick.
  6. Use a cookie cutter to cut into desired shapes, but leave on the parchment paper. Re-cover the dough with the parchment paper and place back in the refrigerator for 15 minutes.
  7. Preheat the oven to 350° F, and line two baking sheets with parchment paper.
  8. When firm, transfer the cookies to the baking sheets and place in the oven. Bake for ~12 minutes, rotating the baking sheets halfway through, until they reach a light golden brown
  9. Remove from the oven and let cool for 5 minutes on the baking sheet on top of a cooling rack, before transferring the cookies directly to the cooling rack.
  10. If using store bought ice cream, assemble the sandwiches by cutting a pint of cherry ice cream (cut through the paper packaging) into 3/4-inch rounds. Quickly use the same size cookie cutter to cut the ice cream to the matching size. Set the ice cream between two cookies, and immediately place in the freezer to chill while you assemble the remaining cookies.
  11. Once all the assembled sandwiches are chilling in the freezer, place the chocolate in a metal bowl atop a pot of simmering water on the stove (double boiler), stirring constantly until melted.
  12. Dip the chilled sandwiches in the chocolate and roll in chopped pistachios. Serve/eat immediately, or place back in the freezer to save for later.