Molly Yeh's Pistachio Linzer Cookies | Girl Meets Farm

Put a twist on sugar cookies with Molly Yeh's Pistachio Linzer Cookies with a white chocolate filling! 🍪💚 #MollyYeh #GirlMeetsFarm #FoodNetwork #Pistachio #Linzer #Cookies Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/3FUmRp6 Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pistachio Linzer Cookies RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 15 min (includes cooling and setting times) Active: 30 min Yield: 12 sandwich cookies Ingredients 2 sticks (1 cup) unsalted butter, at room temperature 1 cup sugar 3/4 teaspoon kosher salt 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 3 cups all-purpose flour, plus more for dusting 2 cups white chocolate chips 1/2 cup finely ground roasted pistachios, plus more for topping A drop of green food coloring, optional Sprinkles, for topping, optional Directions Special equipment: a 3-inch round cookie cutter; a 3/4- to 1-inch-wide star or round cookie cutter Preheat the oven to 350 degrees F and line 2 baking sheets with parchment. In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and vanilla and almond extracts. Gradually mix in the flour until combined. Turn the dough out onto a lightly floured surface. (Alternatively, you can divide it in half, wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it's 3/16 inch thick. Cut out twelve 3-inch circles using a cookie or biscuit cutter. Use a 3/4- to 1-inch-wide star cookie cutter or smaller circle to cut out a hole in the center. Place the cookies on one of the prepared baking sheets. Reroll the dough and cutouts and punch out 12 more 3-inch circles. Place the circles on the second baking sheet. Bake the cookies until set but still pale, about 10 minutes. Cool completely on a wire rack. In a double boiler, melt the white chocolate chips. Stir in the pistachios and a drop of green food coloring, if desired. Once the cookies are cool, spread a thick layer of the white chocolate in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Sprinkle the center with additional pistachios and/or sprinkles, if using. Repeat with the remaining cookies. Let stand at room temperature or in the fridge until set, about 5 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Pistachio Linzer Cookies | Girl Meets Farm | Food Network https://youtu.be/p0coGnxr-ck