Linzer Sandwiches

Linzer Sandwiches
Prep 25 m
Bake 10 m
Chill 2 hours or overnight
Bake per batch


  1. 1 of 1 Make Basic Sugar Cookie Dough; do not refrigerate. Beat in 3/4 cup pistachios, finely ground, and 1/4 cup all-purpose flour. Divide in half, wrap each half in plastic and refrigerate 2 hours or overnight. On a well-floured surface, roll half the dough to 1/8-inch thickness. Cut into 2-inch squares. Transfer to 2 large parchment-paper-lined baking sheets. With a 3/4-inch cutter, cut out centers of half the cookies. Bake at 375 degrees for 8 to 10 minutes. Repeat with remaining dough. Cool completely. Spread each solid cookie with 1/2 to 1 tsp seedless raspberry jam. Dust cutout cookies with confectioners' sugar. Place on top of jam-covered cookies.
Nutrition Information for Linzer Sandwiches
Servings Per Recipe:
Per Serving: 11 g sugar, 1 g fiber, 2 g pro., 44 mg sodium, 132 kcal cal., 6 g Fat, total, 18 g carb.