Linzer Star Cookies with the neat egg

Linzer Star Cookies with the neat egg

Festive and Fun!  These beautiful linzer star cookies will be the newest and prettiest addition to your next holiday cookie tray.


SERVINGS: Makes 2 dozen cookies.



2 cups flour

½ cup almond meal/flour

1 cup plant-based butter, softened

1 cup powdered sugar, plus more for dusting

1 neat egg, prepared according to package instructions

½ tsp almond extract

½ tsp vanilla extract

Pinch of salt

½ seedless raspberry jam



In a large bowl of a stand mixer, beat together the butter and sugar until creamy.  Add the neat egg, almond extract, and vanilla.  In a separate bowl, combine the dry ingredients: flour, almond flour, salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Dough will be very dry.  Press together, wrap in plastic wrap, and refrigerate the dough for 2 or more hours.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

Remove the cookie dough from the refrigerator and let it stand about 15 minutes, or until it can be rolled out.  Place the dough on parchment paper for rolling.  Using a rolling pin, roll the dough to ¼ inch thickness.  Use powdered sugar to prevent the rolling pin from sticking to the dough.  Use a star shaped cookie cutter, any size or multiple sizes, and cut out cookies until all the dough is used.  Bake each batch for 8-10 minutes or until the tips of the stars are golden brown.  Let cool completely.

Drop a small amount of raspberry jam on the backs of half of the cookies.  Top each with another cookie, forming a sandwich.  Dust the tops of the cookies with powdered sugar.  Enjoy!