Chocolate Linzer Tort Stars

Contributed By: Parker


1 package (17-1/2 ounces) sugar cookie mix
1/3 cup ground hazelnuts
1/4 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/2 cup seedless raspberry preserves
4 ounces white baking chocolate, melted


1. Preheat oven to 375°. Whisk first six ingredients. Stir in butter, egg and vanilla until blended.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until set, 5 to 7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
3. Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Drizzle with melted chocolate. Let stand until set.

Helpful Hints:

5/5 Rating
Wanting a treat that tastes like traditional linzer torte without the time commitment, I came up with these simple, sensational cookies. They have the nuts and chocolate with a filling of bright raspberry preserves—festive enough for any holiday gathering.
TOTAL TIME: Prep: 15 min. Bake: 5 min./batch + cooling
YIELD: about 1-1/2 dozen.
Nutrition Facts
1 sandwich cookie: 238 calories, 11g fat (5g saturated fat), 24mg cholesterol, 113mg sodium, 33g carbohydrate (22g sugars, 0 fiber), 2g protein.

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