Paula Deen's Pistachio Linzertorte With Cherry Jam

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

Directions

1. 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. 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. 3

   Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

4. 4

   On lightly floured surface, roll dough to 1/4-inch thickness.

5. 5

   Cut with a 2-inch star-shaped cookie cutter.

6. 6

   Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.

7. 7

   Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.

8. 8

   Let cool on pan for 2 minutes. Remove to wire racks to cool completely.

9. 9

   Spread cherry jam evenly over flat sides of uncut cookies.

10. 10

    Top with flat sides of cutout cookies.

11. 11

    Return to baking sheets, and bake for 2 minutes.

12. 12

    Let cool completely on wire racks.