These dazzling, star-shaped sandwich cookies are dusted with confectioners’ sugar and filled with a lovely and flavorful lingonberry jam for the perfect Christmas treat.
Lingonberry Linzer Stars
Makes approximately 20 cookies
Ingredients
- 3¼ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon sea salt
- ½ teaspoon ground cardamom
- ½ cup plus 6 tablespoons cold unsalted butter, cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup lingonberry jam
- ¼ cup confectioners’ sugar
Instructions
- In a large bowl, whisk together flour, sugar, salt, and cardamom. Beat in butter with mixer at low speed until mixture is crumbly, approximately 2 minutes. Beat in egg and vanilla extract. Increase mixer speed to medium-low, and beat until a dough begins to form. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- On a heavily floured surface, roll dough to ¼-inch thickness. Using a 2-inch star-shaped cutter, cut as many shapes as possible from dough, rerolling scraps only once. Place cookies, 1 inch apart, on prepared baking sheets. Using a smaller ¾-inch star-shaped cutter, cut out and discard centers from half of cookies.
- Bake cookies until bottom edges are lightly golden brown, approximately 8 to 9 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to wire racks and let cool completely.
- Spread approximately ½ teaspoon jam onto flat side of all solid cookies.
- Sift confectioners’ sugar over cutout cookies. Place a cutout cookie atop jam layer of each solid cookie. Serve within 2 hours.
What is the net carb count and calories in each cookie?