Linzer Stars

By danyell923

Recipes & Menus | recipes

Linzer Stars
Star-shaped cookies will certainly put you in the holiday spirit, but feel free to use any cookie cutters you have in the drawer.

Makes about 20 sandwich cookies

Recipe by Dorie Greenspan

Photograph by Chris Craymer

December 2012

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/3 cups slivered almonds
• 1 3/4 teaspoons ground cinnamon
• 1/2 teaspoon 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)

Details

Servings 20
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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 inches 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°. 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-inch star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2 inch apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.

Using 1/2-inch 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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Holiday Cookie-a-Day Slideshow.