Cookie Swap: Emily's Pistachio Linzer Hearts
'Tis the season of holiday cookie swaps and to keep things COVID-safe, we've gone virtual! To keep things socially distant, we decided to host a virtual exchange among the FLIK Hospitality team.
For the holidays you can't beat home sweet home, and having a batch of Emily's Pistachio Linzer Hearts would make it that much cozier.
Emily's Pistachio Linzer Hearts
These are a beautiful cookie for the holidays. There are a few steps to keep track of, but are worth the precision. Nestled heart-shaped cookie cutters are widely available at your local homewares store, Amazon or Target.
Recipe By: Emily Peterson
Baked By: David Cunningham
|1/2 c. raw, shelled pistachios|
|2 tbsp. cornstarch|
|1 tsp. salt, kosher|
|1/2 tsp. baking powder|
|2 sticks butter, softened|
|1 c. confectioner's sugar, divided|
|1 tsp. pure almond extract|
|2 c. all-purpose flour|
|1 jar raspberry jam|
- In a food processor, pulse together pistachios, cornstarch, salt and baking powder until the mixture resembles green sand. Set aside.
- In a mixer, cream together butter and 2/3 cup of the confectioner’s sugar. Add almond extract and mix completely. Stir in the pistachio mixture, then stir in the flour.
- Divide dough in half, and wrap two discs in plastic wrap, using the wrap to pull together the crumbly dough. Refrigerate 1 hour.
- Heat oven to 325F.
- Roll dough out to 1/8” thick. Cut out using a heart-shaped cookie cutter. Then, through half the cookies, use a slightly smaller heart-shaped cookie cutter to make small, heart-shaped windows.
- Move the cookies with the windows to one parchment- or silpat-lined tray and the cookies without the windows to a second tray. Bake 13 minutes, until the edges are just golden brown. The window cookies may cook a little faster – keep an eye on them. Remove from the oven and let the cookies sit on the pan for a minute or two, then move to a wire rack to cool completely. Heat the jam in a small saucepan to loosen it. Smear the cookies without the windows with a little jam. Sift the remaining confectioner’s sugar over the cookies with the windows. Make a sandwich with the jam-smeared bottoms and the sugared tops. Use a small spoon to fill the windows with a little extra jam.
Join us all December long as we swap recipes with you and our fellow FLIK family members and share our favorite homemade holiday treats!
- Day 1: Cookie Swap: Sara's Caramel Heart Chocolate Cookies
- Day 2: Cookie Swap: Peyton's Pecan Caramels
- Day 3: Cookie Swap: Tracy's Puppy Paws
- Day 4: Cookie Swap: Keri's Snickerdoodle
- Day 5: Cookie Swap: Jenna's Maple Peanut Butter Chocolate Chip Cookies
- Day 6: Cookie Swap: Granny's Mini Coconut Pies
- Day 7: Cookie Swap: Daniel's Biscotti Falcona Marittima
- Day 8: Cookie Swap: Michaela's Pistachio Cranberry Shortbread Cookies
- Day 9: Cookie Swap: Sandy's Gingersnaps
- Day 10: Cookie Swap: Danielle's Chocolate Saltine Bar
- Day 11: Cookie Swap: Soft Baked Funfetti Sugar Cookies
- Day 12: Cookie Swap: John's Springerle Cookie
At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
Have feedback or questions for our team? Email us at firstname.lastname@example.org.
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