Star Linzer Cookies
- 3/4 lb butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 3/4 cup raspberry jam
- Icing Sugar for dusting
Preheat the oven to 350 degrees F.
Cream butter and sugar until they are just combined. Add the vanilla. Sift together the flour and salt, then add them to the butter. Mix on low until it comes together and dump onto a floured surface. Divide into two balls, flatten to a disk and refrigerate for 15+ minutes. Roll out, cut with your cookie cutter and with 1/2 the cookies, cut out a small hole in the middle.
Put on ungreased cookie sheet and refrigerate for another 15 min. Pop into the oven and bake for 20 minutes until they begin to brown. Cool.
Then spread raspberry jam on the flat side of the non-holed cookies. Dust icing sugar on the tops of the holed cookies. Then match up the flat sides of your cookies. Yum!! {PS. You can dust them after you match them if you forgot to do it before, it just means you have dust in your jam hole! lol}
Roll Out Sugar Cookies
- 1 cup of butter, softened
- 1 ½ cups sugar
- 1 egg
- 1 ½ tsp vanilla
- ½ tsp almond
- 2 ¾ cups flour
- 1 tsp baking powder
Preheat oven 350 deg F. Beat butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder and add to the butter mixture a cup at a time mixing well after each addition. Divide into two balls and roll out on a floured surface 1/8 “ thick. Bake for 9-12 minutes until lightly browned. Makes 4 doz+ cookies.
These are easy to make, easy to roll, easy to cut…all a bonus!
