Raspberry Pistachio Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a rich pistachio dough and a tangy raspberry filling. These cookies are perfect for special occasions or as a charming homemade gift.
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely ground pistachios (about 1/2 cup whole pistachios, finely processed)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
For the Raspberry Filling:
- 1 cup raspberry jam or preserves (store-bought or homemade)
For Dusting:
- Powdered sugar, for dusting
Instructions:
Prepare the Dough:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In another bowl, whisk together the flour, ground pistachios, salt, and baking powder.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be slightly crumbly but should hold together when pressed.
Roll and Cut the Cookies:
- Chill the dough: Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm.
- Roll out the dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
- Cut out cookies: Use a cookie cutter to cut out cookies. You’ll need two different sizes: one for the full cookie shape and one for the center cutout to reveal the raspberry filling.
- Arrange on baking sheets: Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Assemble the Cookies:
- Spread the filling: Once the cookies are completely cool, spread a thin layer of raspberry jam on the flat side of the whole cookies.
- Top with cutout cookies: Place the cookies with the cutouts on top of the jam-covered cookies, pressing lightly to sandwich them together.
- Dust with powdered sugar: Lightly dust the tops of the cookies with powdered sugar before serving.
Tips for Perfect Raspberry Pistachio Linzer Cookies:
- Finely grind pistachios: For a smooth dough, ensure the pistachios are finely ground. You can use a food processor to achieve this.
- Chill the dough: Chilling the dough is crucial for easy rolling and cutting, as well as to maintain the shape of the cookies during baking.
- Even thickness: Roll the dough to an even thickness to ensure uniform baking and a consistent texture.
Why You’ll Love This Recipe:
- Unique flavor combination: The blend of pistachios and raspberry offers a delicious twist on the traditional Linzer cookie, adding a nutty richness and fruity brightness.
- Elegant and festive: These cookies look beautiful and are perfect for holiday gatherings, special occasions, or as thoughtful homemade gifts.
- Delicious texture: The combination of crisp, buttery cookies with a sweet and tart raspberry filling creates a delightful treat.
Enjoy making and indulging in these Raspberry Pistachio Linzer Cookies, a sophisticated and tasty addition to your cookie repertoire!