Begin by gathering all your ingredients to streamline the process.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.

Mix in the vanilla extract for flavor.

Gradually add the all-purpose flour, ground pistachios, and salt to the wet mixture. Stir until a dough forms.

Divide the dough into two parts, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C).

Lightly flour your surface and roll out one dough portion to about 1/4 inch thickness.

Use a cookie cutter to cut out shapes, using a smaller cutter for the center of half the cookies for a true Linzer feel.

Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes or until edges are slightly golden. Let cool on a wire rack.

Once cooled, spread raspberry jam on the flat side of each cookie and top with the cut-out cookie to create a sandwich.

Dust lightly with powdered sugar if desired and serve.