Linzer Hollywood Stars Recipes

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LINZER COOKIES



Linzer Cookies image

This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12

1-1/4 cups butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 tablespoons seedless raspberry jam
3 tablespoons confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

LINZER STAR CHRISTMAS COOKIES



Linzer Star Christmas Cookies image

Let everyone see stars this Christmas with these beautiful sandwich cookies - a delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 26

Number Of Ingredients 12

2/3 cup blanched whole almonds
1/2 cup packed light brown sugar
2 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, softened
1 egg
1 teaspoon grated lemon peel
1 teaspoon vanilla
3/4 cup red currant jelly
3 tablespoons powdered sugar

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.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 480 mg

LINZER STAR SANDWICH COOKIES



Linzer Star Sandwich Cookies image

Provided by Alex Guarnaschelli

Time 1h10m

Yield 2 1/2 to 3 dozen 1 1/2-inch cookies

Number Of Ingredients 8

2 1/2 sticks lightly salted butter, plus more for greasing the baking sheet
3/4 cup granulated sugar
2 1/3 cups all-purpose flour, plus more flour for rolling the cookies
1/2 cup slivered almonds, ground
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup seedless raspberry jam
Powdered sugar, for dusting cookies, optional

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 "HOLLYWOOD STARS"



Linzer

Provided by Wolfgang Puck

Categories     Fruit     Dessert     Bake     Christmas     Oscars     Raspberry     Fall     Winter     Edible Gift     Hazelnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 13

1/2 pound whole shelled hazelnuts
1 cup cake flour, plus more for dusting
1/2 cup all-purpose flour, plus more for dusting
1/2 pound unsalted butter, at room temperature if using a hand mixer
1 cup granulated sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup raspberry jam
Powdered sugar, for dusting

Steps:

  • 1. Preheat the oven to 350° F. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, 10 to 12 minutes. Empty them into a folded kitchen towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a food processor fitted with the stainless-steel blade and discard the skins. Add the flours. Process until the nuts are finely ground.
  • 2. In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld electric mixer, beat the butter and granulated sugar together at medium-high speed until light and fluffy. Add the egg, cinnamon, nutmeg, cloves, salt, and lemon zest and continue mixing for 1 minute. Reduce the speed to low and gradually add the nut-flour mixture. Mix just until the mixture comes together into a smooth dough. Scrape the dough onto a sheet of plastic wrap and gently press it into a flat disc about 2 inches thick. Wrap the dough in plastic wrap and refrigerate for at least 2 to 3 hours, or preferably overnight.
  • 3. Remove the dough from the refrigerator and divide it into quarters. Place one piece between two sheets of lightly dusted parchment paper and roll out to an even 1/8-inch thickness. Repeat with the other pieces of dough. Place in the freezer for 15 minutes or longer.
  • 4. Preheat the oven to 350° F. with the rack in the lower third. Line baking sheets with parchment paper. Remove the dough from the freezer, one sheet at a time. Carefully peel the top piece of parchment off the dough and, using a 2-inch star-shaped cookie cutter, cut out stars of dough. With a 1/2-inch diameter circular cookie cutter, cut out holes from the centers of half of the stars (the holes will make nice mini-cookies).
  • 5. Carefully transfer the cookies to the baking sheets, placing them about 1/2 inch apart. If the dough is too soft to transfer easily, return it to the freezer for 15 to 30 minutes. If you need to bake the cookies in batches make sure you let the baking sheets cool before baking each batch. Bake the cookies in the preheated oven until golden brown, 10 to 14 minutes. Slide the parchment onto cooling racks and wait 10 minutes, then carefully transfer the cookies to the racks to cool completely.
  • 6. Return the cookies to your work surface. Place a scant teaspoon of jam on each cookie without the holes and spread in an even layer. Generously dust the cookies with the holes with powdered sugar either from a sugar sifter or from a fine-meshed sieve held over the cookies and tapped with your hand, and neatly place them on top of the jam so that the jam pokes out the center.

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