If you've been reading this blog for a while this recipe will be a repeat for you. Hopefully you'll forgive me for the repetition. I'll be baking these on Daytime Ottawa tomorrow, June 9th so I wanted to make the recipe available to any new readers. Welcome!
I hope to be doing more baking and blogging soon! I've been busy learning how to be a mother to my beautiful 3-month-old girl. Look for a recipe for chocolate-hazelnut ice cream sandwiches later this week.
Pistachio Rhubarb Linzer Cookies
These cookies are a great way to use some of the rhubarb that's abundant this time of year. Chances are someone you know is growing some in their backyard! The jam for these (recipe below) is easy-peasy, but you could substitute your favorite store-bought flavor. If you can't find pistachios, you can use hazelnuts or almonds; you can find ground almonds at nearly any grocery store which will make the process that much easier.
2/3 cup unsalted roasted pistachios
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
8 oz. unsalted butter, room temp
1 large egg
1 teaspoon vanilla
Whisk together dry ingredients (flour, baking powder, salt, cinnamon). Set aside.
In a food processor, finely grind pistachios with 1/4 cup brown sugar. Set aside.
Beat butter and remaining 1/4 cup brown sugar until pale and fluffy. Add nut mix and beat until combined well. Add egg and vanilla and beat until combined. Mix in flour mixture. Form the dough into two balls. Flatten each ball to a 5 inch circle, wrap in plastic wrap and chill for at least two hours.
After the dough has chilled, heat the oven to 350 F.
Put one disk of dough between two sheets of parchment paper to prevent sticking and roll the dough to 1/8 inch thick (you’ll get a circle that is around 11 inches). Use a 3-inch fluted cookie cutter to cut as many rounds as you can. Using a 1 inch cookie cutter, cut the center from half of the cookies. Put the cookies on a parchment-covered baking sheet about an inch apart. Bake for 10-15 minutes. Repeat with remaining dough. Note: For the dough you don’t use in the initial cutting, reroll the dough and chill it for 10-15 minutes, then roll again. If the dough ever gets difficult to work with, just throw it back in the fridge to chill a bit more.
Once the cookies cool, sprinkle the windowed cookie with powdered sugar. Spread rhubarb jam on a full cookie and then sandwich with the windowed cookie.
Quick Rhubarb Jam
1 cup sliced rhubarb
1/4-1/3 cup sugar
1 tsp. cornstarch
Mix 1 tsp. cornstarch with 1 tablespoon of water, then mix with rhubarb and sugar in a small saucepan. Bring to a boil over medium high heat and boil for about 5 minutes. Set aside to thicken.