Description
Pistachio Linzer Cookies are delicate, buttery sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar. These festive cookies combine the nutty flavor of finely ground pistachios with a classic buttery dough, perfect for special occasions and holiday 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)
Other
- 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 thoroughly.
- Mix wet ingredients: In a separate large bowl, combine the soft butter, brown sugar, and vanilla extract using a spatula until smooth and no butter clumps remain. Alternatively, use an electric or stand mixer on low speed. If desired, add 2-3 drops of green gel food coloring and mix to achieve your preferred shade.
- Add dry ingredients: Stir the dry mixture into the wet ingredients until the dough starts to come together and pulls away from the sides. The dough will be crumbly and dry; you may need to finish mixing by hand. It should hold together firmly when pressed but remain slightly crumbly at the edges.
- Chill dough: Turn the dough onto plastic wrap and press into a firm disc. Wrap tightly and refrigerate for 2 hours or overnight to prevent spreading and maintain sharp cookie shapes.
- Cut cookie dough: Preheat the oven to 350°F and line two baking sheets with parchment paper. Lightly flour a work surface and roll dough to 1/4-inch thickness. Cut out 2-inch round cookies; for half, cut smaller shapes in the center using a smaller cutter or Linzer cookie cutter (heart shape recommended).
- Bake cookies: Place the heart cutout cookies on one sheet and whole cookies on another. Bake heart cutouts for 7 minutes and whole cookies for 8 minutes. Dust the heart-shaped cookies with powdered sugar. Let cookies cool on sheets for 5 minutes, then transfer to wire racks until fully cooled.
- Assemble sandwiches: Spread 1 teaspoon of raspberry jam on the bottom side of whole cookies. Gently top each with a heart-shaped cookie to form a sandwich. Press lightly to secure. Store assembled cookies at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Cookie Cutter: Use any round or fluted cutter with a smaller one for centers; specialty Linzer cutters work well.
- Chilling: Essential 2-hour chill ensures cookies do not spread and shapes stay sharp.
- Make Ahead: Dough can be prepared and chilled 2-3 days ahead. Unfilled baked cookies freeze well; thaw in fridge before assembling.
- Storage: Keep in airtight containers at room temp for 3 days or refrigerated up to 1 week.
- Shapes and Flavors: Customize cookie shapes and jam fillings to your preference.
