Are you looking for a delightful and visually appealing treat to impress your friends and family? Look no further than the Linzer Hollywood Stars! These cookies are not only delicious but also easy to make, making them a perfect choice for both novice and experienced bakers. With their festive star shape and a combination of sweet and tangy flavors, Linzer Hollywood Stars are a perfect addition to any holiday cookie platter or special occasion. In this article, we'll guide you through a step-by-step recipe to create these delectable cookies, including tips for achieving the perfect shape, texture, and flavor. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the irresistible Linzer Hollywood Stars!
Here are our top 8 tried and tested recipes!
LINZER STARS
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
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.
LINZER STARS
Based on the famous Linzer torte, these cookies combine the classic nutty and fruity elements but in a smaller package. Stars are nice, but by all means use cookie cutters of any kind.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 32
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt.
- Pulse pecans and remaining 1/2 cup cake flour in a food processor until finely ground (but not wet); add to bowl with flour mixture.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Beat in egg. Reduce speed to low and beat in flour mixture until combined. Divide dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
- Preheat oven to 325 degrees. Roll out each disk of dough to a 1/8-inch thickness on a lightly floured surface. Refrigerate on a baking sheet for 20 minutes.
- Cut out star shapes using a 3-inch cutter. Cut a star from the center of half the cookies using a 1 1/2-inch cookie cutter. Transfer cookies to parchment-lined baking sheets, spacing each 2 inches apart.
- Bake until pale gold, 13 to 14 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Dust cookies with confectioners' sugar. Spread 1/2 teaspoon preserves onto the center of each uncut star; top with cutout stars, offsetting, if desired, to create a "burst."
LINZER HEART SANDWICH COOKIES
Provided by Alex Guarnaschelli
Categories dessert
Time 55m
Yield 2 1/2 to 3 dozen cookies, about 1 1/2 inches
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
- 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 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.
- Preheat the oven to 350 degrees F.
- 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 2 pieces of dough.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them 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 heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.
- Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.
- Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.
LINZER "HOLLYWOOD STARS"
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
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.
LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
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 TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
CHOCOLATE LINZER TORTE STARS
Wanting a treat that tastes like traditional linzer torte without the time commitment, I came up with these simple, sensational cookies. They have the nuts and chocolate with a filling of bright raspberry preserves-festive enough for any holiday gathering. -Edwina Gadsby, Hayden, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Whisk first six ingredients. Stir in butter, egg and vanilla until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Drizzle with melted chocolate. Let stand until set.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
LINZER STAR CHRISTMAS COOKIES
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
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
Tips:
- Chill the dough: Chilling the dough before baking helps prevent it from spreading too much and keeps the cookies from becoming too soft.
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter, pure vanilla extract, and high-quality flour.
- Don't overmix the dough: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
- Bake the cookies at the right temperature: The cookies should be baked at a high temperature for a short amount of time. This will help them to rise and brown properly.
- Let the cookies cool completely: Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.
Conclusion:
Linzer Hollywood stars are a delicious and festive holiday cookie. They are perfect for parties and gatherings, and they are sure to be a hit with everyone who tries them. With a little bit of planning and effort, you can make these cookies at home and enjoy them with your family and friends.
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