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Pistachio Cherry Linzer Cookies

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Linzer cookies are a such a classic holiday cookie, and a staple to every cookie tray. We make variations of them every Christmas. Nutty, buttery cookies filled with our favorite jams, spreads and curds. This year, my pistachio cherry Linzer cookies will be making an appearance on our holiday cookie line up. Cherry preserves sandwiched between two pistachio cookies and topped with a fine dusting of confectioner’s sugar, these cookies are melt in your mouth delicious. Bonus that they’re also super pretty too.

Pistachio Cherry Linzer Cookies

What are linzer cookies?

Linzer cookies are a smaller spin off of the Austrian classic Linzertorte (if you haven’t had one they’re amazinggggg). These sandwich cookies are similar to a shortbread cookie made with ground nuts, traditionally almonds. The cookies are filled with fruit preserves, and topped with a dusting of confectioner’s sugar. The hole in the top cookie exposes the preserves, gives them a stained glass look and mimics the lattice topping of a Linzertorte.

Pistachio Cherry Linzer Cookies

This Linzer cookie recipe uses ground pistachios, and cherry preserves, but these cookies are totally customizable. Use almonds, pecans, or your favorite nut, and pair the cookies with your favorite preserves or jams. Fruit curds, cookie butters, and dulce de leche make great fillings for Linzer cookies.

Pistachio Cherry Linzer Cookies

How to make Linzer cookies

These impressive looking cookies are actually quite easy to make. Butter and sugar are beaten together until light and fluffy. An egg yolk and vanilla extract are beaten in. Flour, cinnamon, and salt (if you’re using unsalted pistachios) are mixed in, followed by finely ground pistachios. I ground the pistachios in a food processor. While I ground them finely, I did leave a few coarse pieces in there for some extra crunch. I also used salted pistachios, so I omitted the salt. If you are using unsalted pistachios, add in the salt amount noted in the recipe.

Pistachio Cherry Linzer Cookies

The dough does need to chill for a bit to relax the dough and make them easier to roll out, about an hour. I used a 2 1/2″ scalloped edge round cutter, and a smaller 1″ cutter for the centers. Cut the centers out of half the cookie cut outs. Chill the cookies for an additional 20-30 minutes while preheating the oven.

Bake the cookies until light golden brown. Dust the cut out hole cookies with confectioner’s sugar. Spread 3/4 teaspoon of jam on each whole cookie. Carefully top each with a cut out hole cookie and press down gently to create a cookie sandwich, but avoid getting fingerprints in your confectioner’s sugar.

Pistachio Cherry Linzer Cookies

These pistachio cherry Linzer cookies are so much fun to make. I love how the preserves peeking through the cookies looks like little glittering gems. Super pretty, easy to make and so delicious. If you make these cookies, let me know! Leave a comment below or tag me on Instagram. I love seeing your bakes.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Brown Butter Maple Pecan Cookies

Espresso Toffee Chocolate Chunk Cookies

Snowflake Sugar Cookies

Pistachio Cherry Linzer Cookies
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Pistachio Cherry Linzer Cookies

Sweet and tart cherry preserves sandwiched between buttery and nutty pistachio Linzer cookies and topped with a dusting of confectioner's sugar
Prep Time10 mins
Cook Time15 mins
Chill1 hr
Total Time1 hr 25 mins
Course: Dessert
Servings: 12 sandwich cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt, Only use if using unsalted pistachios
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely ground pistachios

Instructions

  • Whisk together the flour, cinnamon, and salt (if using) in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth, fluffy and creamy, about 2 minutes.
  • Add the egg yolk and vanilla extract, and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to ensure everything is combined.
  • Add the flour mixture and the ground pistachios and mix on low until combined. It will be crumbly at first, but will come together after a couple minutes of mixing. Stop mixing when large clumps have formed and there are no big pockets of flour.
  • Turn out the dough onto a sheet of plastic wrap. Flatten into a disc, and wrap in plastic wrap. Chill the dough in the refrigerator for 1 hour.
  • Line two baking sheets with parchment paper, and set aside.
  • Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. You can roll out the dough between two pieces of wax paper or parchment paper to prevent any sticking issues if you wish.
  • Roll out the disc until 1/4 inch thick. Using a 2½ inch scalloped cutter, cut the dough into circles. Re-roll the remaining dough and continue cutting until all is used. You should have 24 cookies.
  • Place the cookies 2" apart on the baking sheets.
  • Using a 1" round or scalloped cutter, cut a hole into the center of 12 of the cookies.
  • Place the cookies into the refrigerator to chill for an additional 20-30 minutes. Meanwhile, preheat the oven to 350F.
  • Bake the cookies for 14-16 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
  • Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top.
  • Spread 3/4 teaspoon of jam on each whole cookie. Carefully top each with a sugar dusted hole cookie and press down gently to create a cookie sandwich.
  • Cookies will stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week. They can also be frozen unfilled for up to 2 months.

Raspberry Swirl Cheesecake Brownies

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When it comes to brownies, I feel like everyone has their go-to recipe, and the idea of yet another brownie recipe seems so ho hum. But these raspberry swirl cheesecake brownies are not your typical brownies. These brownies are decadent, chocolaty, creamy and fruity, all in one bite. Fresh raspberry jam is swirled into a creamy cheesecake topping that is swirled into intensely chocolatey and fudgy brownies. The raspberry jam is sweet-tart, with a concentrated fruity flavor. The cheesecake swirl is creamy and tangy and is super delicious with the raspberry and chocolate. While there are a few components to making this recipe, they’re easy to prepare in advance, and can be assembled before baking.

Raspberry Swirl Cheesecake Brownies

How to make the fresh raspberry jam

This super small batch of fresh raspberry jam is easy and can prepared quickly. I prefer using fresh raspberries, but you can use frozen if you prefer. To make the jam, combine sugar and raspberries into a saucepan with a bit of lemon juice. The juice will help retain the bright pink raspberry color and add a pop of freshness to the jam. Bring the mixture to a boil and let it reduce, stirring occasionally. That’s literally it. The raspberry jam will be thickened and super concentrated in flavor. After straining out the seeds and pulp, pop in the fridge to cool and thicken up further. Not only is this jam fabulous in these brownies but it’s also great for drizzling on ice cream, mixing into butter creams, spreading on scones and even for mimosas.

Raspberry Swirl Cheesecake Brownies

The cheesecake batter

Cream cheese is mixed together with an egg yolk, sugar and vanilla. Be sure the cream cheese and egg yolk are room temperature before mixing so the cheesecake doesn’t curdle. Once the cheesecake batter is mixed until completely smooth, set aside and prepare the brownie batter. If you’re assembling your brownies at a later time, cover the bowl and pop the the cheesecake mixture into the fridge.

Raspberry Swirl Cheesecake Brownies

How to make the brownies

This brownie recipe is dense and intensely chocolatey. No cakey brownie here.  It’s my absolute favorite and I use variations of this brownie recipe all the time. Be sure to use higher quality chocolate here because the chocolate flavor is everything in these brownies. Butter is melted with chocolate and espresso powder. The sugars are whisked in to the warm mixture to dissolve a bit and bring the mixture up to a cooler temperature so that when the eggs are added, they don’t scramble. Eggs are whisked in one at a time, followed by vanilla. Cocoa powder, flour and salt are added until *just* blended. Don’t over mix or the brownies will be tough.

Raspberry Swirl Cheesecake Brownies

To achieve the swirls, start by spreading the brownie mixture evenly into the pan. Using a small ice cream scoop, or a spoon, scoop out equal portions of the cheesecake mixture onto the brownie batter. Spoon about a teaspoon of jam over each cheesecake scoop. With a knife or skewer, create swirls in the batters until the cheesecake mixture and jam are well distributed and swirled. Pop in some fresh raspberries if you wish, then bake. I know it will be hard to resist, but allow the brownies to cool fully before cutting into them. Store leftovers in the fridge tightly wrapped with plastic wrap.

Raspberry Swirl Cheesecake Brownies

Enjoy!

Ash xx

For more delicious bar and brownie recipes, check out these posts:

Blackberry Pie Bars

Lavender Lemon Shortbread Bars

Salty Bourbon Millionaire Bars

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5 from 1 vote

Raspberry Swirl Cheesecake Brownies

Sweet-tart, homemade raspberry jam is swirled into a creamy cheesecake topping and swirled into a dense, fudgy brownie.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 9 -12 squares

Ingredients

Raspberry Jam

  • 3/4 cups (6oz/170g) fresh raspberries, frozen works well too
  • 2 teaspoons fresh squeezed lemon juice
  • 2 tablespoons granulated sugar

Cheesecake

  • 1 block (8oz/225g) Philadelphia cream cheese
  • 1 large egg yolk
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract

Brownies

  • 3/4 cup unbleached, all-purpose flour
  • 2 tablespoons good quality cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter
  • 1/2 teaspoon instant espresso powder
  • 2/3 cup bittersweet chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
  • Make the raspberry jam first to allow time to cool. In a saucepan, heat the raspberries, sugar and lemon juice over medium heat. Bring to a boil, stirring occasionally to prevent burning.
  • Reduce raspberry mixture until it has thickened a bit. Strain mixture through a sieve into a bowl. You should have 1/4-1/3 of a cup of raspberry jam. Place into the refrigerator to chill.
  • Make the cheesecake batter. Combine the softened cream cheese, egg yolk, sugar and vanilla and mix with a hand mixer or a whisk until smooth. Set aside.
  • Make the brownie batter. In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
  • In a medium saucepan, over the lowest heat setting, melt the butter with the espresso powder.
  • Once melted, remove the pan from heat and stir in the chocolate chips until completely melted.
  • Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature.
  • Add in the eggs, one at a time, stirring just to combine after each addition.
  • Stir in the vanilla extract.
  •  Stir in the flour mixture until just combined.
  • Pour the brownie mixture into the pan and spread evenly with a spatula.
  • Using an ice cream scoop, scoop the cheesecake mixture onto the brownies in nine even spots.
  • Spoon a teaspoon of the raspberry jam over the cheesecake scoops.
  • Using a butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
  • Place into preheated oven to bake for 38-45 minutes. This time could be a bit longer, or it could be less. Insert a toothpick into the center to check for doneness. There shouldn't be uncooked cheesecake batter. The edges should be visibly cooked, pale brown and the brownies shouldn't jiggle or look wet.
  • Once baked, set on wire rack to cool. To speed up the cooling process, pop into the fridge after cooling down from the oven for 15 minutes.
  • Once cool, cut into even bars and serve.