Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pistachio-Cherry Linzer Trees
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- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 20 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 182
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 58 mg
- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 20 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 182
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 58 mg
Ingredients
Directions
- Combine the pistachios and 1/4 cup granulated sugar in a mini food processor and pulse until finely ground.
- Beat the butter and remaining 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Add the pistachio mixture, flour, baking powder and salt; mix on low speed to bring the dough together. Beat in the food coloring. Transfer the dough to a sheet of plastic wrap; pat into a disk, wrap and refrigerate until firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment. Cut the dough in half; keep one half refrigerated. On a floured surface, roll out the dough to a scant 1/4-inch thickness, dusting with more flour as needed. Cut out trees using a 3 1/2-inch cookie cutter, dipping the cutter in flour as needed. Arrange the cutouts 1/2 inch apart on the prepared baking sheets and refrigerate. Gather the scraps and chill until firm. Roll out the other half of dough, then the scraps, to cut out more trees (you should have about 48 total). Use a 1/2-inch piping tip to cut out 5 holes from half of the trees, flouring the tip as needed.
- Bake 2 of the baking sheets, switching them halfway through, until the cookies are set but not browned, 11 to 13 minutes. Let cool about 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining baking sheet.
- Put the jam in a small bowl and snip any large cherry chunks with kitchen shears. Spread about 1 teaspoon jam on the cookies without holes. Lightly dust the cookies with holes with confectioners’ sugar and place on top of the jam-covered cookies.
