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Raspberry Pistachio Linzer Cookies
Ingredients
  • ⅔ cup (65g) shelled pistachios*
  • ⅔ cup (135g) packed light or dark brown sugar, divided
  • 2 and ½ cups (300g) all-purpose flour, plus more for rolling out
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks; 240g) unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 1 and ½ teaspoons pure vanilla extract
  • ½ cup (160g) raspberry jam or jelly (or any flavor!)
  • 2 Tablespoons (16g) confectioners’ sugar, for dusting
Steps
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