Pistachio Linzertorte with Cherry Jam

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I make a similar cookie with the same problem with the dough. How I get around this is to roll the dough between 2 sheets of wax paper, to the desired thickness of the finished cookie and then chill the dough. When I am ready to cut out the cookies I just remove the dough from the frige and remove the upper sheet of wax paper and then cut the cookies and proceed with the recipe. It works like a charm with little frustration. I have even frozen the dough and then let it warm for 5 min. and then cut it with equally good results especially when cutting the upper window cookie.

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These are tasty and have received good reviews from friends and family. Know going into it that the dough is a bit tricky to work with, but it's doable.

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I can see where many people would have trouble making this cookie! I have made it many times and is a HUGE hit during the holidays! With proper care this cookie has an old fashion flavor wrapped in holiday good cheer! I would not make this cookie if you are a person who 1. doesn't like to try new recipes 2. a new baker. Very good, Very fun, and great unique taste!

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I love this recipe.. all the reviews made me think twice about making them but I'm glad I did....the problems everyone is having is your chilling them too long..I chilled mine for 30 minutes and had np problem rolling out or cutting...I did use 3/4 cup of ground pistachios as previously suggested...love them...i will make them again.....

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I loved these. My kids loved these. These were a star on top of my cookie gift boxes last year! Yes they were a labor of love! It was interesting rolling out this bumpy dough. I will try to roll them thinner this year because it did turn out as a huge cookie. YUMMY BEAUTIFUL Chrismas cookie. Thanks Paula. This is a keeper.

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This dough does not lend itself to roll out thinly. I even used parchment paper top and bottom to roll it out. The dough also does not stay chilled very long while rolling out, eventhough it was in the frig for an hour prior.
I would say this cookie not worth the work.

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These were delicious! A hit last year in my cookie tins, but very large. I suggest making the cookies a bit thinner, because once they're a sandwich, it makes for a VERY BIG cookie! I couldn't find cherry jam so I used seedless strawberry and it came out very nice!

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I have never made jelly filled cookies before. How do you store them? Do they have to be refrigerated?

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If you are looking to make something unique this season, these are the cookies. They are very labor intensive and you must plan ahead. The pistacios i shelled with my husband & grinded them in the food processor 2 days in advance. I added the whole cup and a half. This made rolling out the dough and cutting difficult, but if you do both with care your cookies will come out superb. I whipped the sugar and butter and let it sit for 12 hours in the mixer bowl-this is not a technique, but if you have small children like myself (3 & 20 mo and you can't make them right away-no worries. just make sure you whip the butter and sugar for at least 5 minutes or until it becomes its own entity. (kitchenaid mixer speed 3 or 4 and walk away. I made the actual dough the night before and put in the fridge-it just had to sit a little longer. you can also play with the dough in the wax paper to warm it up. the dough may be crumbly but you have to roll it out slowly. The cookies are very delicate after cutting. you should cut them as thin as you can because the cookies will be thick stacked on top of each other plus preserve.The cookies are beautiful and they are delicious.
The most important ingredient in this recipe is LOVE!

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I was very disappointed in this cookie. I rolled the dough the 1/4 inch thickness called for in the recipe, used the same size cutters as in the video, and only got 18 cookies. I didn't care for the taste, and won't make these again. However, I'll keep trying your recipes.