Description
These Pistachio Linzer Cookies are delicate, buttery sandwiches filled with sweet raspberry jam and dusted with powdered sugar. Featuring finely ground pistachios mixed into a tender dough, these cookies offer a festive green hue and nutty flavor perfect for holiday treats or any special 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 & 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, 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 or stand mixer on low. If desired, add 2-3 drops of green gel food coloring to the wet ingredients and stir to reach your preferred green hue.
- 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. It will be somewhat dry and crumbly; you may need to mix with your hands. The dough should hold together in a ball when pressed firmly but remain slightly crumbly at the edges.
- Chill the dough: Turn the dough onto a piece of plastic wrap and press it firmly into a disc. Wrap tightly and chill in the refrigerator for 2 hours or overnight to prevent spreading and maintain shape.
- Cut the cookie dough: Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to 1/4-inch thickness, allowing edges to crumble slightly if needed. Using a 2-inch round or fluted cookie cutter, cut out circles. For half of the cookies, cut a smaller shape out of the center or use special Linzer cutters with attached center shapes.
- Bake the cookies: Arrange cookies with cutouts on one baking sheet and whole cookies on the other. Bake the cutout cookies for 7 minutes and the whole cookies for 8 minutes. Dust the heart-shaped cutouts with powdered sugar while still warm. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Assemble the cookies: Spread 1 teaspoon of raspberry jam over each whole cookie. Top each with a heart-shaped cutout cookie and gently press to create a sandwich. Store assembled cookies at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Cookie Cutter: Use any round or fluted cutter and a smaller cutter for the centers. Linzer holiday cutters work well, especially the heart shape.
- Chilling: Do not skip the 2-hour chill to prevent spreading and keep edges sharp.
- Make Ahead: Dough can be prepared and chilled 2-3 days in advance. Unfilled baked cookies freeze well; thaw in the fridge overnight before assembling.
- Storage: Store cookies tightly covered at room temperature for up to 3 days or in the fridge up to 1 week.
- Shape and Jam: Feel free to use any shape or type of jam to customize your cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 20 mg
