When it comes to Christmas baking, few treats are as iconic or as elegant as Linzer cookies. These buttery, almond-infused cookies filled with sweet raspberry jam are not only delicious but also the perfect way to add a touch of holiday magic to your dessert table. Let’s take this classic cookie to the next level by cutting them into star shapes and filling them with ruby-red jam for a dazzling Christmas display!
Why Star-Shaped Linzer Cookies Are Perfect for the Holidays
The star shape symbolizes the twinkling lights of Christmas and captures the festive spirit of the season. When paired with the bright red of the raspberry jam, these cookies become an edible piece of art, ideal for gifting, serving at parties, or leaving out for Santa.
Ingredients for Star-Shaped Linzer Cookies
Here’s what you’ll need to whip up these festive cookies:
Linzer Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 egg yolk
- 2 tsp almond extract
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup superfine almond flour
- 1 Tbsp cornstarch
- 1/4 tsp fine salt
Filling & Decorations
- 2 cups raspberry jam
- 1/4 cup powdered sugar
Additional Supplies
- Parchment paper or silicone baking mats
- Star-shaped cookie cutters (2-inch and 1-inch sizes)
- Fine mesh sifter
How to Make Star-Shaped Linzer Cookies
1. Prepare the Dough
Begin by creaming the butter and sugar until light and fluffy. Mix in the egg yolk, almond extract (optional), and vanilla extract. In a separate bowl, whisk together the flour, almond flour, cornstarch, and salt, then gradually add the dry ingredients to the butter mixture until just combined.
Divide the dough into two portions, flatten them into disks, and wrap them in plastic wrap. Chill the dough in the refrigerator for 30 minutes.
2. Roll, Cut, and Shape
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the chilled dough to 1/8-inch thickness. Use a 2-inch star-shaped cutter to cut the cookies. For half the cookies, use the smaller 1-inch star cutter to create cut-outs in the center.
3. Bake the Cookies
Place the cookies about 2 inches apart on the prepared baking sheets and bake for 9-10 minutes, or until the edges are set but not browned. Allow the cookies to cool completely on a wire rack.
4. Decorate and Assemble
Generously dust the tops of the cookies with powdered sugar. Spread a small spoonful of raspberry jam on the bottom halves of the cookies, then gently sandwich them with the sugared tops. Press lightly to allow the jam to peek through the star-shaped cutouts.
Tips for Success
- Chill the Dough: Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
- Choose Quality Jam: Use a good-quality raspberry jam for the best flavor and vibrant color.
- Store Properly: These cookies stay fresh for up to 4 days in an airtight container, making them perfect for holiday gift giving! Or store them in the freezer.
A Festive Gift from the Heart
Wrap these Linzer cookies in decorative boxes or holiday tins, and you’ve got a gift that’s as delightful to give as it is to receive. The star shapes and shimmering powdered sugar make them the perfect addition to your holiday festivities.
So grab your cookie cutters and get ready to bake some Christmas magic! These Linzer cookies are sure to become a new holiday tradition.
Happy Holidays and Happy Baking!
Star-Shaped Linzer Cookies: A Festive Christmas Delight
Description
Buttery almond-flavored cookies are filled with sweet raspberry jam and dusted with powdered sugar for a stunning treat that’s as delicious as it is beautiful.
Ingredients
Instructions
-
Begin by creaming the butter and sugar until light and fluffy. Mix in the egg yolk, almond extract (optional), and vanilla extract.
-
In a separate bowl, whisk together the flour, almond flour, cornstarch, and salt, then gradually add the dry ingredients to the butter mixture until just combined.
-
Divide the dough into two portions, flatten them into disks, and wrap them in plastic wrap. Chill the dough in the refrigerator for 45 minutes.
-
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
-
Roll out the chilled dough to 1/8-inch thickness. Use a 2-inch star-shaped cutter to cut the cookies. For half the cookies, use the smaller 1-inch star cutter to create cut-outs in the center.
-
Place the cookies about 2 inches apart on the prepared baking sheets and bake for 9 minutes, or until the edges are set but not browned. Allow the cookies to cool completely on a wire rack.
-
Generously dust the tops of the cookies with powdered sugar. Spread a small spoonful of raspberry jam on the bottom halves of the cookies, then gently sandwich them with the sugared tops.
-
Press lightly to allow the jam to peek through the star-shaped cutouts.
