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Recipes

Hazelnut Marionberry Stars

Author: Chez LaRae
Serves: 2 dozen cookies

A local twist on the classic Linzer sandwich cookie, made with Oregon hazelnuts and marionberry fruit spread.
marionberry star shortbread cookies

Ingredients

  • 1 cup Zupan’s Markets Marionberry Fruit Spread
  • 1 ⅓  cups confectioners sugar
  • 1 ½  cups Paradigm Foodworks Roasted Diced Hazelnuts
  • 2 cup 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

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

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.

Preparation

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 continue to  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 yolks, cream, vanilla and process until dough forms into 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 the smaller stars, use a toothpick or wooden skewer to help pull out the star shapes. Reroll dough and cut out additional stars.

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

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

Recipe modified from America’s Test Kitchen