Linzer Stars

Name: Linzer Stars
Total time: 1 h
Yield: 30 serving(s)
Ingredients: 3/4 c. pecans; 1 1/2 c. all-purpose flour, divided; 1/2 tsp. ground cinnamon; 1/4 tsp. kosher salt; Pinch of ground cloves; Pinch of ground allspice; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. granulated sugar; 1 large egg, at room temperature; 12 oz. jar seedless red jam; Confectioners’ sugar, for dusting

Store-bought jam is the easiest filling.

By The Good Housekeeping Test KitchenPublished: Oct 31, 2022

1 Rating

linzer star cookies with jam in the center

Mike Garten

Yields:

30 serving(s)

Total Time:

1 hr

Jump to recipe

Our take on the traditional Austrian cookie features pecans instead of almonds in the spiced dough—though the real..ahem...star of this sweet treat is the seedless red jam that gets sandwiched between two cookies. We recommend splurging on a good jar.

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Ingredients

3/4 cup
pecans
1 1/2 cups
all-purpose flour, divided
1/2 tsp.
ground cinnamon
1/4 tsp.
kosher salt
Pinch of ground cloves
Pinch of ground allspice
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
granulated sugar
1
large egg, at room temperature
12 oz.
jar seedless red jam
Confectioners’ sugar, for dusting

Directions

1. Step 1In food processor, pulse pecans and 2 tablespoons flour until mixture resembles fine crumbs. Add cinnamon, salt, cloves, allspice, and remaining flour and pulse to combine.
2. Step 2In large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg. Add pecan-flour mixture; mix on low to combine.
3. Step 3Divide dough in half. Roll each half between 2 sheets of waxed or parchment paper to 1/8 inch thick, then freeze until firm, about 30 minutes.
4. Step 4Heat oven to 350°F. Line 2 baking sheets with parchment paper. Working with 1 sheet of dough at a time, use 2-inch-star cookie cutter to cut out cookies; divide between prepared baking sheets. Reroll, chill, and cut scraps.
5. Step 5With 1 sheet of cookies, use 1/2-inch star cookie cutter to stamp out shapes. Bake until edges begin to brown, 11 to 15 minutes. Let cool completely on baking sheets.
6. Step 6Spoon about 1 teaspoon jam onto each whole cookie; dust stamped-out cookies with confectioners’ sugar, then place 1 on each jam cookie.