Apricot linzer stars

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Darcy and I made these last night for our friend Alex’s cookie exchange party — bring a dozen of one variety, take a dozen assorted.  Below recipe is from this month’s Bon Appetit, with a few small changes.  We swapped apricot jam for the original raspberry and skipped the step of boiling jam with water and letting cool — otherwise would have been late for the party! On that note, you can cool dough for less then two hours — an hour in freezer is plenty. Best of all, we skipped the step of rolling cutout stars back into dough. Darcy’s far better idea is to dust the little stars with powdered sugar – no jam – and serve alongside the linzer stars.

Makes 20 jam-filled cookies + bunch of tiny stars for garnish

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