Description
Delight in these classic Pistachio Linzer Cookies, featuring a tender pistachio-infused dough sandwiched with sweet raspberry jam. Perfectly crumbly with a hint of green for a festive touch, these cookies are ideal for special occasions or everyday treats.
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 & Topping
- 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, combine the soft butter, brown sugar, and vanilla using a spatula until smooth with no butter clumps. Optionally, add 2-3 drops of green gel food coloring and mix until desired color is reached.
- Add dry ingredients: Stir the dry ingredients into the butter mixture until the dough starts to come together and pulls away from the sides of the bowl. Mix with hands if needed. The dough should hold together in a ball but remain slightly crumbly at the edges.
- Chill the dough: Turn the dough onto plastic wrap, press into a disc, wrap tightly, and chill in the refrigerator for 2 hours or overnight.
- Cut the cookie dough: Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll out the dough on a lightly floured surface 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 out of the center using a smaller cutter or a linzer cookie cutter.
- Bake the cookies: Arrange the cutouts with the center shape on one baking sheet and the whole cookies on the other. Bake the cutouts for 7 minutes and the whole cookies for 8 minutes. Dust the heart-shaped (cutout) cookies with powdered sugar. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble the cookies: Spread 1 teaspoon of raspberry jam on each whole cookie, then top with a heart-shaped cookie. Press gently to 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 cutters can be used for festive shapes.
- Chilling: Do not skip chilling for 2 hours to prevent spreading and maintain cookie shape.
- Make ahead: Dough can be prepared and chilled 2–3 days in advance. Unfilled baked cookies freeze well; thaw overnight in fridge before assembly.
- Storage: Store 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 and jam flavors according to preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
