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PB&J Linzer Stars

PB&J Linzer Stars

Nutrition Facts
  • cal. (kcal) 208
PB&J Linzer Stars
  • Makes: 18 servings
  • Yield: 18 filled cookies
  • Prep: 30 mins
  • Bake: 11 mins at 350°F
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Ingredients

  • 1/2 cup peanuts
  • 1 16 1/2 - ounce tube refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • 1/4 cup smooth peanut butter
  • 1/2 cup apricot preserves
  • 3 tablespoons confectioners' sugar

Directions

  1. Heat oven to 350 degrees F.
  2. Place peanuts in a food processor. Pulse until finely chopped. Add cookie dough, flour and peanut butter. Pulse until dough is well combined, and cleans the inside of the bowl.
  3. Divide dough into 2 equal parts. Wrap one part in plastic wrap and refrigerate until ready to use. Roll the other half between two sheets of parchment or waxed paper to a thickness of 1/4 inch. Place on ungreased baking sheet; freeze for 5 minutes.
  4. Remove from freezer and peel off paper. Cut out star shapes with a 3 inch star cutter and place back on the baking sheet. Re-roll scraps and cut out more stars for a total of 18. If dough becomes too soft, place back in freezer for a few minutes. Bake for 11 minutes at 350 degrees F. Allow to cool on baking sheet for 2 minutes. Remove to a wire rack to cool completely.
  5. Roll out the remaining dough and cut out 18 stars as in steps 3 and 4. After placing on baking sheet, cut out center with a 1-inch star cutter. Bake and cool.
  6. Microwave the apricot preserves for 30 seconds. Stir until smooth. Spread 1 teaspoon of the preserves onto one side of each of the uncut cookies. Dust the cut-out cookies with the confectioners' sugar and place on preserve-topped cookies to form a sandwich. Press gently.

Nutrition Information for PB&J Linzer Stars

Servings Per Recipe: 18
PER SERVING: 208 cal., 10 g total fat (2 g sat. fat), 8 mg chol., 143 mg sodium, 27 g carb. (1 g fiber), 3 g pro.

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