Pistachio Linzer Cookies

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These Pistachio Linzer Cookies are crisp, buttery sandwich cookies made with finely ground pistachios for a naturally nutty flavor. The heart cutout on the top cookie reveals a bright red raspberry jam center, giving them the perfect Grinch-inspired look for the holidays. They’re easy to assemble, hold their shape beautifully, and make a standout addition to any cookie box!

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Prep Time2 15

Cook Time10

Total Time2 25

Servings:

Author: Molly Thompson

INGREDIENTS

1 cup shelled unsalted pistachios
2 cups all-purpose flour gluten-free if needed
1/2 tsp salt
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
1/2 cup raspberry jam
Powdered sugar for dusting (optional)

INSTRUCTIONS

Grind pistachios (5 min): 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.
1 cup shelled unsalted pistachios, 2 cups all-purpose flour, 1/2 tsp salt
Mix wet ingredients (2 min): 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. Alternately, use an electric mixer or stand mixer and mix on low. If using, add 2-3 drops of green food coloring to the wet ingredients and stir to combine to reach your desired green hue (optional).
3/4 cup unsalted butter, 1/2 cup light brown sugar, 2 tsp vanilla extract, Green gel food coloring
Add dry ingredients (3 min): 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. You may need to mix with your hands to combine because it will be pretty dry and crumbly. The dough should hold together in a ball when you press it firmly, but be slightly crumbly around the edges.
Chill (2 hours): Turn the dough out onto a piece of plastic wrap and press it firmly into a disc. Wrap and chill for 2 hours or overnight.
Cut the cookie dough (5 min): Line two large baking sheets with parchment paper. Preheat the oven to 350°F. Turn the dough out onto a gently floured work surface. Roll the dough out to 1/4-inch thick. It's ok if the edges crumble slightly. Using a 2-inch round cookie cutter, or fluted cookie cutter, cut dough into circles. Cut a smaller shape out of the enter of half the cookies. You could also use a special linzer cookie cutout (I used only the heart shape) with the center shape attached to cut out half.
Bake (8 min): Arrange the cookies with the heart cutout on one baking sheet and the whole cookies on the other (they take 1 minute longer to bake). Bake the heart cutout cookies for 7 minutes and the whole cookies for 8 minutes. Dust the heart-shaped cookies with powdered sugar. Allow to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before assembling.
Powdered sugar
Assemble (5 min): Spread 1 teaspoon of jam on the whole cookies (the bottom cookie). Carefully top each cookie with the heart-shaped cookie and press down gently to create a cookie sandwich. Store at room temp for 2 days or in the fridge for up to 5 days.
1/2 cup raspberry jam

Notes

Cookie Cutter. You can use any round or fluted cookie cutter and a smaller cookie cutter for the centers. I used these pre-made linzer holiday cookie cutters, but only used the heart shape to make them grinch cookies.

Chilling . Don’t skip the 2-hour chill. It prevents spreading and keeps the shapes sharp.

Make ahead. Dough can be made and chilled 2–3 days in advance. Baked (unfilled) cookies freeze well before assembling. Thaw overnight in the fridge before adding the jam.

Storage. Store tightly covered at room temperature for up to 3 days or in the fridge for up to 1 week.

Shape and jam. Use any shape of cookie or jam you desire.

Nutrition

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