A local twist on the traditional Linzer Sandwich Cookie using Paradigm Foodworks Hazelnuts and Zupan’s Markets marionberry fruit spread. These beautiful cookies are a welcome addition to any holiday cookie platter.

Hazelnut Marionberry Stars

Makes about two dozen sandwich cookies

Special equipment: Food processor, parchment paper and Mrs. Anderson’s Crinkle Star Cookie Cutters

 

1 cup Zupan’s Markets Marionberry Fruit Spread

1 ⅓  cup confectioners sugar

1 ½  cups Paradigm Foodworks Roasted Diced Hazelnuts

2 cups Bob’s Red Mill all-purpose flour

1 tsp salt

12 tbsp unsalted butter, diced and chilled in the refrigerator

2 egg yolks

2 tbsp heavy cream

2 tsp Nielsen-Massey vanilla

Simmer marionberry fruit spread in a small saucepan over low heat, stirring until thickened, about 10 minutes. Allow to cool completely, about 45 minutes. Fruit spread will further thicken as it cools.

Process sugar and hazelnuts in a food processor until nuts are finely ground, about 30 seconds. Add flour, salt, and butter and process until mixture looks like a coarse meal. Add yolk, cream, vanilla and process until dough forms a ball, about 20 seconds. Transfer dough to the counter, cut in half, and form into two disks. Wrap each disk in plastic wrap and refrigerate for up to one hour.

Adjust oven rack to middle position and heat to 375 degrees. Line two baking sheets with parchment paper. 

Roll dough on lightly floured surface to ⅛-inch thickness. Using the largest star cookie cutter, cut out stars. Space stars about 1 inch apart on a prepared baking sheet. Using a smaller star cutter, cut out the centers of half of the cookies. For easier removal of smaller stars, use a toothpick or wooden skewer to help pull out the star shapes. Reroll dough and cut out stars.

Bake cookies one sheet at a time for about 7 minutes, rotating sheets halfway through baking. Watch cookies carefully to avoid burning. Let cookies cool on sheets for about 3 minutes and then transfer to wire racks to cool completely.

Spread bottom of each solid cookie with marionberry jam, then top with cutout cookie. Press lightly to adhere. Let cookies set about one hour before serving.

Recipe modified from America’s Test Kitchen. This is a sponsored post.