Description
Delight in these classic Pistachio Linzer Cookies, featuring a tender, nutty dough sandwiched with sweet raspberry jam. Ground pistachios add a unique flavor and texture, while the delicate dusting of powdered sugar completes these festive treats perfect for any occasion.
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)
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 to a bowl and whisk together with the flour and salt to combine thoroughly.
- Mix wet ingredients: In a separate large bowl, combine the very soft butter, light brown sugar, and vanilla extract using a spatula or mixer on low until smooth and free of butter clumps. If desired, add 2-3 drops of green gel food coloring and stir until evenly colored.
- Add dry ingredients: Incorporate the flour mixture into the wet ingredients, stirring until the dough starts to come together and pulls away from the bowl sides. The dough will be crumbly; press it into a ball by hand to ensure it holds together, slightly crumbly around edges.
- Chill dough: Turn the dough onto plastic wrap, press into a disc, wrap tightly, and refrigerate for 2 hours or overnight to firm up.
- Cut cookie dough: Preheat oven to 350°F. Line two baking sheets with parchment paper. Lightly flour a work surface and roll dough to 1/4-inch thickness. Use a 2-inch round or fluted cookie cutter to cut circles. For half the cookies, cut a smaller shape (such as a heart) from the center to create the Linzer tops.
- Bake cookies: Arrange heart-cutout cookies on one sheet and whole cookies on another. Bake heart-cutout cookies for 7 minutes and whole cookies for 8 minutes. Dust the heart-cutout cookies with powdered sugar after baking. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble cookies: Spread 1 teaspoon of raspberry jam on the bottom side of the whole cookies. Gently top with the powdered sugar dusted heart cookies, pressing lightly to form sandwiches. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- You can use any round or fluted cookie cutter along with a smaller cutter for the centers; pre-made Linzer cookie cutters are convenient, especially heart shapes for a festive touch.
- Chilling the dough for at least 2 hours is essential to prevent spreading and maintain sharp cookie shapes.
- Dough can be prepared and chilled 2–3 days in advance. Unfilled baked cookies freeze well; thaw overnight in the fridge before filling with jam.
- Store assembled cookies tightly covered at room temperature for up to 3 days or refrigerated for up to 1 week.
- Feel free to use different shapes or jam flavors to personalize these cookies to your liking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
