Description
Delicious Pistachio Linzer Cookies featuring a tender pistachio-infused dough sandwiched with sweet raspberry jam. These charming cookies are lightly dusted with powdered sugar and perfect for festive occasions or a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour (gluten-free if needed)
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, very soft but not melted (170g)
- 1/2 cup light brown sugar, packed
- 2 tsp vanilla extract
- Green gel food coloring (optional)
Fillings and Toppings
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Grind pistachios: Add the pistachios to a food processor and pulse or blend until finely ground. Transfer them to a bowl with the flour and salt and whisk to combine.
- Mix wet ingredients: In a separate large bowl, use a spatula to combine the soft butter, brown sugar, and vanilla until no butter clumps remain and the mixture is smooth. Alternatively, use an electric mixer on low. If using, add 2-3 drops of green gel food coloring and stir to combine until the desired green hue is reached.
- Add dry ingredients: Add the dry ingredients to the butter mixture and stir until the dough starts to come together and pulls away from the sides of the bowl. Mix with your hands if needed. The dough should hold together in a ball when pressed firmly but be slightly crumbly around the edges.
- Chill: Turn the dough out onto a piece of plastic wrap and press it firmly into a disc. Wrap tightly and chill in the fridge for 2 hours or overnight to prevent spreading and ensure sharp shapes.
- Cut the cookie dough: Line two baking sheets with parchment paper and preheat the oven to 350°F. Roll the chilled dough on a gently floured surface to 1/4-inch thickness. Using a 2-inch round or fluted cookie cutter, cut dough into circles. Cut a smaller shape out of the center of half the cookies to create the Linzer cutouts.
- Bake: Arrange cutout cookies with the center shape on one baking sheet and whole cookies on another. Bake cutout cookies for 7 minutes and whole cookies for 8 minutes. Dust the cutout cookies with powdered sugar after baking. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble: Spread 1 teaspoon of raspberry jam on the bottom side of each whole cookie. Top with the dusted heart-shaped cookie and gently press down to create a sandwich. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Cookie Cutter: Use any round or fluted cookie cutter and a smaller cutter for the centers. Specialty Linzer cookie cutters work well but are not necessary.
- Chilling: Do not skip chilling for 2 hours to prevent spreading and keep cookie edges sharp.
- Make Ahead: Dough can be made and chilled 2–3 days ahead. Baked, unfilled cookies freeze well and can be thawed overnight before assembling.
- Storage: Store cookies tightly covered at room temperature for up to 3 days or in the fridge for up to 1 week.
- Shape and Jam Variations: Feel free to use different cookie shapes or jams to customize your cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
