Put a twist on sugar cookies with Molly Yeh's Pistachio Linzer Cookies with a white chocolate filling! #MollyYeh #GirlMeetsFarm #FoodNetwork #Pistachio #Linzer #CookiesSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/3FUmRp6Subscribe to Food Network http://foodtv.com/YouTubeCookbook 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 CookiesRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 15 min (includes cooling and setting times)Active: 30 minYield: 12 sandwich cookiesIngredients2 sticks (1 cup) unsalted butter, at room temperature1 cup sugar3/4 teaspoon kosher salt1 large egg1 1/2 teaspoons vanilla extract1/2 teaspoon almond extract3 cups all-purpose flour, plus more for dusting2 cups white chocolate chips1/2 cup finely ground roasted pistachios, plus more for toppingA drop of green food coloring, optionalSprinkles, for topping, optionalDirectionsSpecial equipment: a 3-inch round cookie cutter; a 3/4- to 1-inch-wide star or round cookie cutterPreheat 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 Networkhttps://youtu.be/p0coGnxr-ck
