Description
Delicious and elegant Pistachio Linzer Cookies featuring a tender nutty dough filled with raspberry jam and dusted with powdered sugar. These sandwich cookies are perfect for festive occasions or a sophisticated treat.
Ingredients
Scale
Nut Dough
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour (gluten-free if needed)
- 1/2 tsp salt
- 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)
Filling and Decoration
- 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 and whisk together with the flour and salt to combine well.
- Mix wet ingredients: In a separate large bowl, combine the very soft butter, light brown sugar, and vanilla extract using a spatula until smooth and no butter clumps remain. Optionally, add 2-3 drops of green gel food coloring and stir to desired green hue.
- Add dry ingredients: Add the flour mixture to the butter mixture and stir until the dough begins to come together and pulls away from the sides of the bowl. The dough will be crumbly; press firmly to form a ball, mixing with hands if necessary.
- Chill dough: Turn the dough onto plastic wrap, press into a disc, wrap tightly, and chill in the refrigerator for 2 hours or overnight to firm up and prevent spreading during baking.
- Cut cookie dough: Preheat oven to 350°F. Line two baking sheets with parchment paper. On a gently floured surface, roll the dough to 1/4-inch thickness. Use a 2-inch round or fluted cookie cutter to cut out circles. For half the cookies, cut a smaller shape (e.g., heart) from the center to create cutout cookies.
- Bake cookies: Place cutout cookies on one baking sheet and whole cookies on the other. Bake cutout cookies for 7 minutes and whole cookies for 8 minutes. Dust the cutout cookies with powdered sugar immediately after baking. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble cookies: Spread 1 teaspoon of raspberry jam on the bottom (whole) cookies. Carefully top each with a powdered sugar-dusted cutout cookie to form sandwiches. Press gently to adhere.
- Store properly: Store assembled cookies at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Cookie Cutter: Any round or fluted cookie cutter works; use a smaller cutter for centers. Holiday linzer cutters are great for themed shapes.
- Chilling: Essential for preventing cookie spreading and maintaining sharp shapes.
- Make Ahead: Dough can be prepared and chilled up to 2-3 days ahead. Unfilled baked cookies freeze well; thaw in fridge before assembling.
- Storage: Keep cookies tightly covered at room temperature for up to 3 days or refrigerated for up to 1 week.
- Shape and Jam Variations: Feel free to use different cookie shapes or jams according to preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
