Linzer Stars Recipes

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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



Linzer Star Sandwich Cookies image

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.

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

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



Linzer Stars image

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.

1 1/2 cups all-purpose flour
1 1/3 cups slivered almonds
1 3/4 teaspoons ground cinnamon
1/2 teaspoons 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)
Special Equipment
A 2" star cookie cutter; a 1/2" star cookie cutter

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



Linzer Star Christmas Cookies image

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

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

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



Linzer Stars image

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."

1/2 cup hazelnut flour
2 1/2 cups cake flour (not self-rising)
1 tablespoon ground cinnamon
1 teaspoon baking powder
Salt
1 cup pecans (4 ounces)
2 1/4 sticks unsalted butter, room temperature
1 cup granulated sugar
1 large egg
All-purpose flour, for surface
Confectioners' sugar, for dusting
6 tablespoons raspberry preserves

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



Linzer

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.

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

LINZER BARS

Provided by Food Network

Categories     dessert

Time 2h

Yield about 48 (3 by 1-inch) bars

Number Of Ingredients 10



Linzer Bars image

Steps:

  • Preheat oven to 400 degrees F. Position the rack in the middle of the oven.
  • Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes. Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature.
  • Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside.
  • In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough.
  • Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 350 degrees F.
  • With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using).
  • With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes.
  • Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar.

1/2 pound whole shelled hazelnuts
1 cup cake flour, plus more for dusting
1/2 pound unsalted butter, room temperature, cut into chunks
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon lemon zest
1 egg
1 1/2 cups raspberry jam
Powdered sugar, for decorating

LINZER BARS

A friend brought this to one of my cookie exchange parties. I have tried the raspberry version, but she said that apricot jam could also be used, so I am including both. Great flavor and really nice presentation! A food processor comes in handy for the walnuts, or you can finely chop them.

Provided by Starrynews

Categories     Bar Cookie

Time 1h15m

Yield 24 bars

Number Of Ingredients 10



Linzer Bars image

Steps:

  • Preheat oven to 325°F Grease a 9x9" square pan.
  • Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
  • Mix in flour and walnuts.
  • Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
  • Spread chosen jam flavor in a layer over top of the dough.
  • Flour a flat surface.
  • Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
  • Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
  • Bake 45 mintures, or until lightly browned.
  • Cool in the pan on a wire rack before cutting into bars.

3/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups flour
1 cup walnuts, ground
1 cup apricots or 1 cup raspberry jam

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



Chocolate Linzer Torte Stars image

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.

1 package (17-1/2 ounces) sugar cookie mix
1/3 cup ground hazelnuts
1/4 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/2 cup seedless raspberry preserves
4 ounces white baking chocolate, melted

LINZER STRIPS

Make and share this Linzer Strips recipe from Food.com.

Provided by Ashley U

Categories     Dessert

Time 1h17m

Yield 72 cookies

Number Of Ingredients 8



Linzer Strips image

Steps:

  • Combine butter and sugar in a large mixer bowl.
  • Add eggs and almond extract until well mixed.
  • Reduce speed to low when adding flour and ground nuts.
  • Divide dough into 8 equal parts.
  • Roll each part into an 8-inch log on a lightly floured surface.
  • Wrap in plastic food wrap; refrigerate until firm about 2 hours.
  • Heat oven to 350 degrees.
  • Place logs on cookie sheets.
  • Pat each log into 2-inch wide logs.
  • Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.
  • Bake for 17-19 minutes or until edges are lightly browned.
  • Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.
  • Cut diagonally into 1-inch pieces while cookies are still warm.
  • Cool completely on cookie sheet.

Nutrition Facts : Calories 74.5, Fat 4.1, SaturatedFat 1.8, Cholesterol 12.7, Sodium 21.9, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 1.2

1 cup butter, softened
3/4 cup sugar
2 eggs
1/2 teaspoon almond extract
2 1/2 cups flour
1 cup blanched slivered almond, ground
1 (10 ounce) jar strawberry jelly (I prefer raspberry spread) or 1 (10 ounce) jar raspberry jelly (I prefer raspberry spread)
1/2 cup sliced almonds

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Cut out circles again, then stamp out a small star shape from the the middle of each, leaving a hole. Place on a baking tray, and bake and cool as before. Place on a baking tray, and bake and cool ...
From telegraph.co.uk


LINZER STARS- WIKIFOODHUB
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 ...
From wikifoodhub.com


LINZER STARS | RECIPE | BEST HOLIDAY COOKIES, COOKIES RECIPES …
Nov 4, 2013 - Linzer Stars Recipe. Nov 4, 2013 - Linzer Stars Recipe. Nov 4, 2013 - Linzer Stars Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink ...
From pinterest.ca


LINZER STARS
Ingredients. 1 cup all-purpose flour. 0 cup almonds. 1 teaspoon cinnamon. 1 teaspoon fine sea salt. 0 cup sugar. 1 cup unsalted butter. 1 unit egg. 2 teaspoon dark rum. 1 teaspoon vanilla extract. 1 cup raspberry jam. 0 unit Powdered sugar. Instructions. 1. Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy …
From goose.horine.dev


LINZER STAR COOKIES | BETTER HOMES & GARDENS
Step 1. In a medium mixing bowl with an electric mixer, beat butter on medium speed for 30 seconds. Add the 1-3/4 cups powdered sugar; beat until combined, scraping bowl. Beat in egg. In a small bowl combine flour and cornstarch; add to butter mixture. Beat until combined.
From bhg.com


LINZER STAR COOKIES WITH HOME MADE RASPBERRY JAM
Cut out, all uniform and then take a small shape ( I use a star ) for the hole. Bake and spread with jam. I use my home made raspberry jam with a pinch of baked apple spice. ahh so good and not only to the cookies. On bread or into porridge, yum. If you try these linger stars or one of my other recipes, please leave us a comment how you liked it.
From klaraslife.com


LINZER STAR COOKIE | ETSY
Check out our linzer star cookie selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


THE BEST LINZER COOKIES RECIPE | THE RECIPE CRITIC
Add egg yolk and vanilla extract, and beat until combined. Whisk: In a small bowl whisk both flours, salt, and cinnamon then add to the butter mixture and beat till combined. Refrigerate: Place the dough onto a piece of plastic wrap and pat into a disc and wrap well and refrigerate for at least 1 hour till firm.
From therecipecritic.com


LINZER STAR SANDWICH COOKIES - LACTO OVO VEGETARIAN RECIPES
Linzer Star Sandwich Cookies. Need A mixture of ground nutmeg, slivered almonds, raspberry jam, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Instructions. 1. Special equipment: Two star-shaped (or round) cookie cutters, one about 1 1/2 inches and …
From fooddiez.com


GLUTEN-FREE RASPBERRY LINZER STARS
1 Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. 2 Between 2 sheets of plastic wrap or parchment paper, roll out dough to ¼-inch thickness. Cut out 2-inch stars or circles with cookie cutters. Gently gather extra dough and reroll it. (Refrigerate dough briefly if it becomes too soft to handle.)
From glutenfreeandmore.com


LINZER "HOLLYWOOD STARS" - MIN MAX COOKINGMIN MAX COOKING
Ingredients. 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
From minmaxcooking.com


LINZER STAR SANDWICH COOKIES RECIPE | EAT YOUR BOOKS
Linzer star sandwich cookies from Food Network by Alex Guarnaschelli. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) ground cinnamon; nutmeg; seedless raspberry jam; all-purpose flour; slivered almonds; salted butter; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. …
From eatyourbooks.com


LINZER STAR SANDWICH COOKIES BY ALEX GUARNASCHELLI | SANDWICH …
Dec 13, 2020 - Linzer Star Sandwich Cookies by Alex Guarnaschelli. Dec 13, 2020 - Linzer Star Sandwich Cookies by Alex Guarnaschelli. Dec 13, 2020 - Linzer Star Sandwich Cookies by Alex Guarnaschelli. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


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