LINZER STARS

Linzer Stars image

Provided by Dorie Greenspan

Categories Cookies Rum Mixer Bake Christmas Raspberry Almond Christmas Eve Party Jam or Jelly Bon Appétit

Yield Makes about 20 sandwich cookies

Number Of Ingredients 13

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Ingredients

1 1/2 cups all-purpose flour
1 1/3 cups slivered almonds
1 3/4 teaspoons ground cinnamon
1/2 teaspoons fine sea salt
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2 teaspoons dark rum
1/4 teaspoon vanilla extract
1/2 cup seedless raspberry jam
Powdered sugar (for dusting)
Special Equipment
A 2" star cookie cutter; a 1/2" star cookie cutter

Steps:

Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds).
Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8" thick. Chill dough in paper until very firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and preheat to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Working with 1 dough disk at a time, remove top sheet of paper and, using 2" star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2" apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.
Using 1/2" star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly.
Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center. DO AHEAD: Linzer Stars can be assembled 8 hours ahead. Store airtight at room temperature.

Mohsin Iqbal

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I made these cookies for my family and they loved them! They're definitely a keeper.

Elvis Mabika

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These cookies are the perfect holiday treat! They're festive and delicious.

Mia Wells

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These cookies were a bit dry, but the filling was delicious. I'll try adding a little more butter to the dough next time.

Faizan Babaa

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I've never made Linzer cookies before, but this recipe made it easy. The cookies turned out great and I'm sure I'll be making them again.

Nambaziira Jamilah

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These cookies are so cute! I love the star shape.

Dream'99

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I'm not a huge fan of Linzer cookies, but I thought I'd give this recipe a try. I was pleasantly surprised! The cookies were delicious and I'll definitely be making them again.

ABDUL NISAR

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These cookies were a bit time-consuming to make, but they were worth it. They were a big hit at my Christmas party.

Tenzin Wangchuk

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I used a different type of jam for the filling and the cookies turned out great. I'll definitely be making these again.

Reda Damedomi

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These cookies were a bit too sweet for my taste, but my kids loved them.

Bahiru Dufera

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The dough was a bit crumbly, but the cookies still held together well. The filling was delicious and the cookies were a nice addition to my holiday cookie platter.