Made these last year, have gotten 2 requests to make them again this year. Very very yummy!
NUTELLA-PISTACHIO ICEBOX BUTTER COOKIES
2 sticks unsalted butter, room temperature
¼ cup granulated sugar, plus ½ cup for rolling
1 large egg
½ TSP almond extract
2 ½ cups + 2 TBL sifted all-purpose flour
¾ cups chopped unsalted pistachios
1 TSP kosher salt
13 oz jar of Nutella
In a bowl of an electric mixer fitted with a paddle attachment, beat butter and ¼ cup of granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add egg and almond extract, and beat to combine. Add flour and salt; mix on low speed until combined. Add chopped pistachios until combined.
Turn dough onto a clean work surface. Divide in half and roll each piece into a log about 1 1/2 inches in diameter. Wrap in parchment paper (or plastic wrap), making sure to cover ends completely. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 350˚F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Roll dough logs in remaining ½ cup of sugar, coating them evenly, and slice into ¼” thick rounds. Place about 1” apart on prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, 15 to 20 minutes. Transfer cookies to a wire rack to cool completely.
Once the cookies have cooled, spread about 1 teaspoon of Nutella on the bottom side of one cookie and top each with another cookie, creating a sandwich.
Makes about 30 sandwich cookies (60 single cookies)
but I dont hear any cookie suggestions..
I ♥ coconut
)
Don't eat them all! 
You'll want your figure back after the bebe comes! 
