Best 5 Linzer Hollywood Stars Recipes

LINZER STAR SANDWICH COOKIES

Steps:

• For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
• In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
• Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
• Preheat the oven to 350 degrees F.
• Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
• Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
• Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
• Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.

LINZER STAR CHRISTMAS COOKIES

Steps:

• In food processor, place almonds and 1/4 cup of the brown sugar. Cover; process until nuts are finely ground. In small bowl, mix flour, baking powder, salt and cinnamon.
• In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed until light and fluffy. Add nut mixture. Beat in egg, lemon peel and vanilla. On low speed, beat in flour mixture until combined. Shape dough into 2 balls; flatten into rounds; refrigerate 1 hour. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll out dough to 1/8-inch thickness. Cut with 3-inch star-shaped cutter. Using 1-inch star-shaped cookie cutter, cut out star in center of half of the cookies. On cookie sheets, place 3-inch cookies 1 inch part. Place small stars on separate cookie sheet. Bake 3-inch cookies 7 to 9 minutes, 1-inch cookies 5 to 6 minutes, or just until golden. Remove to cooling racks; cool completely. In small bowl, microwave jelly on High 15 seconds; stir. Spread about 1 teaspoon jelly on each cookie. Top with cutout cookie. Sift powdered sugar over sandwich cookies and small stars. Spoon 1/2 teaspoon jelly into center of each sandwich cookie.

LINZER COOKIES

Steps:

• Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
• Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
• Add in dry ingredients all at once and mix on low speed, just until incorporated.
• Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
• Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
• Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
• To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

LINZER STARS

Steps:

• In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt.
• Pulse pecans and remaining 1/2 cup cake flour in a food processor until finely ground (but not wet); add to bowl with flour mixture.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Beat in egg. Reduce speed to low and beat in flour mixture until combined. Divide dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Preheat oven to 325 degrees. Roll out each disk of dough to a 1/8-inch thickness on a lightly floured surface. Refrigerate on a baking sheet for 20 minutes.
• Cut out star shapes using a 3-inch cutter. Cut a star from the center of half the cookies using a 1 1/2-inch cookie cutter. Transfer cookies to parchment-lined baking sheets, spacing each 2 inches apart.
• Bake until pale gold, 13 to 14 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Dust cookies with confectioners' sugar. Spread 1/2 teaspoon preserves onto the center of each uncut star; top with cutout stars, offsetting, if desired, to create a "burst."

PISTACHIO LINZER COOKIES

Steps:

• 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.