Linzer Trees

Linzer Trees
Makes 24
Prep 25 m
Chill 120 m
Bake 11 m



  1. 1 of 5 Whisk together flour, pistachios and salt in a large bowl. Set aside.
  2. 2 of 5 In another large bowl, beat butter and confectioners' sugar until smooth, about 3 minutes. Beat in eggs and vanilla. Mixture may look curdled. On low speed, beat in flour mixture. Divide dough in half; form into two disks. Wrap in plastic; refrigerate at least 2 hours.
  3. 3 of 5 Heat oven to 350 degrees F. Working with half of the dough at a time, roll out on a floured surface to 3/16-inch thickness. Using a 3-inch tree cutter, cut out cookies and place on prepared baking sheets. Using a drinking straw, cut out "ornaments" from half the cookies. Reroll scraps if necessary and repeat with remaining dough for a total of 48 cookies.
  4. 4 of 5 Bake at 350 degrees F for 11 minutes or until cookies just begin to turn golden. Remove from baking sheets to wire racks and let cool.
  5. 5 of 5 Dust half of the cutout cookies with confectioners' sugar. Spread 1/2 teaspoon raspberry jam on each remaining cookie. Place cutout cookies on top of jam-topped cookies. Let stand at room temperature until set.
Nutrition Information for Linzer Trees
Servings Per Recipe: 24
Per Serving: 179 kcal cal., 1 g fiber, 5 g sat. fat, 35 mg chol., 10 g Fat, total, 21 g carb., 31 mg sodium, 3 g pro.