Paula Deen's Pistachio Linzertorte With Cherry Jam

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 3 egg yolks
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 1/2 cups ground roasted and salted pistachios
• cherry jam

Recipe

• 1 in a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. beat in egg yolks until combined.
• 2 in a small bowl, combine flour, nutmeg and cardamom. gradually add to butter mixture, beating until combined. beat in ground pistachios. cover and chill for 1 hour.
• 3 preheat oven to 325 degrees f. line baking sheets with parchment paper.
• 4 on lightly floured surface, roll dough to 1/4-inch thickness.
• 5 cut with a 2-inch star-shaped cookie cutter.
• 6 cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.
• 7 place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.
• 8 let cool on pan for 2 minutes. remove to wire racks to cool completely.
• 9 spread cherry jam evenly over flat sides of uncut cookies.
• 10 top with flat sides of cutout cookies.
• 11 return to baking sheets, and bake for 2 minutes.
• 12 let cool completely on wire racks.