Raspberry Pistachio Linzer Cookies
Ingredients
The dough
-
⅔
cup
shelled pistachios
-
⅔
cup
packed light or dark brown sugar, divided
-
2½
cups
all-purpose flour
-
½
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
1
cup
unsalted butter, softened to room temperature
-
1
large
egg, at room temperature
-
1½
teaspoons
pure vanilla extract
The filling and dusting
-
½
cup
raspberry jam or jelly
-
2
tablespoons
confectioners’ sugar, for dusting
Instructions
- Pulse the pistachios and ⅓ cup of brown sugar in a food processor until fine.
- Whisk together the flour, baking powder, cinnamon, and salt in a bowl.
- Beat the butter and remaining brown sugar until smooth, then add the egg and vanilla.
- Combine the dry ingredients and pistachio mixture with the wet ingredients until a dough forms.
- Divide the dough into two discs, wrap in plastic, and chill for at least 3 hours.
- Preheat the oven to 350°F (180°C) and prepare baking sheets.
- Roll out one disc of dough to ¼ inch thick and cut into circles.
- Cut a hole in the center of half of the circles to create 'donut cookies'.
- Bake the cookies for about 10-11 minutes until lightly browned.
- Dust the donut cookies with confectioners' sugar and let all cookies cool.
- Spread jam on each whole cookie and sandwich with a donut cookie.
Nutrition Facts (estimated)
Servings
32 sandwiches
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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