1-In a food processor, pulse the 2/3 cup shelled pistachios with half of the 2/3 cup packed light or dark brown sugar until finely crumbed; set aside.

2-In a separate bowl, whisk together the 2 and 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.

3-In a mixing bowl, beat the 1 cup unsalted butter and the remaining half of the 2/3 cup packed light or dark brown sugar until smooth and creamy. Add the 1 large egg and 1 and 1/2 teaspoons pure vanilla extract, and beat until combined.

4-Gradually mix the flour mixture and the pistachio crumb into the wet ingredients until a dough forms; it may be crumbly at first.

5-Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 3 hours.

6-Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone mat.

7-On a floured surface, roll the dough to a 1/4-inch thickness. Cut into rounds using a 2-inch cookie cutter.

8-From half of the rounds, cut out holes in the centers using a 1-inch cookie cutter to create donut-shaped cookies.

9-Place the whole rounds and donut-shaped cookies on separate baking sheets, spacing them about 2 inches apart.

10-Bake the whole cookies for about 11 minutes and the donut-shaped cookies for about 10 minutes, or until the edges are lightly browned.

11-Allow the cookies to cool on the baking sheets for 5 minutes, then dust the donut-shaped cookies with the 2 tablespoons confectioners’ sugar.

12-Spread the 1/2 cup raspberry jam or jelly (or any flavor) on the flat side of the whole cookies, then top with the dusted donut-shaped cookies, gently pressing to form sandwiches.

13-Store the assembled cookies covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.