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Easy Pistachio Linzer Cookies Recipe

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Delight in these EASY Pistachio Linzer Cookies, featuring a buttery, crumbly dough infused with ground pistachios and a vibrant hint of green food coloring, sandwiched with sweet raspberry jam. Perfect for festive occasions or everyday indulgence, these cookies combine classic Linzer tart flavors in a simple, approachable recipe.

Ingredients

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, 2-3 drops)

Other

  • 1/2 cup raspberry jam
  • Powdered sugar (for dusting, optional)

Instructions

  1. Grind pistachios (5 min): Add the shelled pistachios to a food processor and pulse or blend until finely ground into small crumbs. Transfer the ground pistachios to a bowl and whisk together with the all-purpose flour and salt until well combined.
  2. Mix wet ingredients (2 min): In a separate large bowl, use a spatula or an electric mixer on low speed to blend the very soft unsalted butter, packed light brown sugar, and vanilla extract until the mixture is smooth and no butter lumps remain. If desired, add 2-3 drops of green gel food coloring and stir until evenly colored.
  3. Add dry ingredients (3 min): Gradually add the pistachio-flour mixture to the wet ingredients and stir with a spatula until the dough begins to come together and pulls away from the bowl’s sides. Because the dough will be slightly dry and crumbly, you may need to press and knead it gently by hand to form a ball that holds together but remains a little crumbly at the edges.
  4. Chill dough (2 hours): Turn the dough out onto a large piece of plastic wrap, press it into a flat disc, then wrap tightly. Refrigerate for at least 2 hours or overnight to firm up the dough for easier rolling and cutting.
  5. Cut the cookie dough (5 min): Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough out to about 1/4-inch thickness. Using a 2-inch round or fluted cookie cutter, cut out circles. For half the cookies, cut out a smaller shape (such as a heart) from the center to create a window. Transfer cookies to the baking sheets, separating the whole cookies and cutout cookies onto different sheets.
  6. Bake cookies (7-8 min): Bake the heart-shaped cutout cookies for 7 minutes and the whole cookies for 8 minutes until lightly golden around the edges. Dust the cutout cookies with powdered sugar while still warm. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  7. Assemble cookie sandwiches (5 min): Spread about 1 teaspoon of raspberry jam onto the flat side of each whole cookie. Carefully top each with a powdered sugar-dusted cutout cookie, pressing gently to sandwich them together. Store the assembled cookies at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Green gel food coloring is optional but gives a festive, vibrant look.
  • Use good quality raspberry jam for the best flavor.
  • Chilling the dough is essential to make rolling and cutting easier and to prevent spreading during baking.
  • Store cookies in an airtight container to maintain freshness.
  • These cookies can be made ahead and kept refrigerated or frozen before baking.

Find it online: https://justsosavory.com/easy-pistachio-linzer-cookies-recipe/