Imagine biting into a delicate, buttery cookie that combines the rich nuttiness of pistachios with the sweet, tangy burst of apricot jam. These aren't just ordinary cookies - they're a culinary masterpiece that will transport your taste buds straight to a charming European café. Whether you're a baking enthusiast or a dessert lover looking to impress, these Pistachio Apricot Linzer Cookies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: European
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1/2 teaspoon salt
- 1 cup apricot jam
Instructions
- Ensure all ingredients are at room temperature before beginning. Take the softened butter and powdered sugar in a large mixing bowl.
- Using an electric mixer, cream the butter and powdered sugar together until light and fluffy, approximately 3-4 minutes. Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, ground pistachios, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Divide the cookie dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for 30 minutes to firm up the dough and make it easier to handle.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of the chilled dough to about 1/8 inch thickness. Use round cookie cutters to cut out base cookies.
- For the top cookies, use the same round cutter and then create a smaller cut-out in the center to form a window effect.
- Transfer the cookie shapes to the prepared baking sheets, spacing them about 1 inch apart. Place the baking sheets in the refrigerator for 10 minutes to help the cookies maintain their shape.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on wire racks.
- Once cooled, spread a thin layer of apricot jam on the base cookies. Dust the top cookies (with center cut-out) with powdered sugar.
- Carefully place the powdered sugar-dusted top cookies over the jam-covered base cookies, creating a sandwich effect.
- Store the Pistachio Apricot Linzer Cookies in an airtight container between layers of parchment paper. They will keep well for up to 5 days.
Tips
- Temperature is key! Ensure all ingredients are at room temperature for the smoothest, most consistent dough.
- Don't overwork the dough - mix just until ingredients are combined to keep the cookies tender.
- Chilling the dough is crucial. This helps prevent spreading and maintains the cookie's intricate shape.
- Use a precise cookie cutter for uniform shapes and a clean window effect.
- Let the cookies cool completely before assembling to prevent the jam from making the cookies soggy.
- For a professional touch, use a fine-mesh sieve to dust powdered sugar evenly over the top cookies.
- Store cookies between parchment layers to prevent sticking and maintain their delicate texture.Pro tip: These cookies actually taste better the next day as the flavors meld together, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
