Chocolate Linzer Torte Stars Recipe

Chocolate Linzer Torte Stars Recipe
Chocolate Linzer Torte Stars Recipe photo by Taste of Home
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Chocolate Linzer Torte Stars Recipe

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I wanted a treat that tastes like traditional linzer torte without the time commitment. So 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. —Edwina Gadsby, Hayden, Idaho
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 5 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 5 min./batch + cooling

Ingredients

  • 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

Directions

Preheat oven to 375°. Whisk first six ingredients. Stir in butter, egg and vanilla until blended.
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, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Drizzle with melted chocolate. Let stand until set. Yield: about 1-1/2 dozen.
Originally published as Chocolate Linzer Torte Stars in Cookies & Candies Bookazine 2017

Nutritional Facts

1 sandwich cookie: 238 calories, 11g fat (5g saturated fat), 24mg cholesterol, 113mg sodium, 33g carbohydrate (22g sugars, 0 fiber), 2g protein.

  • 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, 5-7 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. Yield: about 1-1/2 dozen.
Originally published as Chocolate Linzer Torte Stars in Cookies & Candies Bookazine 2017

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