Pistachio Linzer Cookies
Two buttery soft vanilla cookies sandwiched together with a luscious, nutty pistachio cream and dusted with powdered sugar. These fun little treats are so simple to make, full of flavor, and perfect for any occasion! So, what are you waiting for? Let’s bake!
How to make Pistachio Linzer Cookies
Prepare the Cookie Dough: The dough comes together by creaming together the butter and sugar. Add the egg yolk and vanilla. Then, add the dry ingredients. Wrap the dough with plastic wrap and refrigerate for at least 30 minutes.
Make the Filling: The filling is super simple to make. Whisk together the cream cheese and sugar until combined. Mix in the pistachio paste and fold in the whipped heavy cream.
Assemble: Allow the cookies to completely cool before filling with the pistachio cream. Then, dust with powdered sugar.
What is Pistachio Paste?
Pistachio paste is a creamy and smooth spread made from finely ground pistachios. It is similar in concept to other nut butters like almond butter or peanut butter. We used a store-bought pistachio paste but you can also make your own.
Watch how we made them:
Pistachio Linzer Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 cup almond flour
- 1/2 tsp salt
Pistachio filling
- 1/2 cup cream cheese softened
- 1/4 cup granulated sugar
- 1/4 cup pistachio paste
- 1/4 cup heavy cream whipped to stiff peaks
Instructions
- Using an electric hand mixer, cream the butter and sugar until smooth. Add the egg yolk and vanilla. Mix until combined.
- Sift the all purpose flour, almond flour, and salt. Add to the wet batter and mix until the dough comes together.
- Flatten the dough into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Meanwhile, make the cream filling. Whisk together the cream cheese and sugar until combined. Add the pistachio paste and mix well.
- Fold in the whipped heavy cream. Cover and refrigerate until use.
- Unwrap the dough and roll it out onto a floured surface to 1/8 inch thick. Cut out the cookies using a cookie cutter. Then, use a piping tip to cut out a hold in the center of half of the cookies.
- Refrigerate for 30 minutes, then bake for 350℉ for 13 minutes.
- Once the cookies have completely cooled, dust the cookies that have holes in them with powdered sugar. Turn the remaining cookies over and spoon cream into the center of each cookie. Top them with the sugar-dusted cookies and enjoy!
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