These raspberry jam-filled treats are a light and flavorful change from your usual holiday cookies. Made with Hood sour cream, linzer cookies taste even better than they look. Star-shaped cookie cutters add a festive flair that make them all the more fun to make.
For more delicious seasonal recipes visit Hood.com.
In an electric mixer on high speed, cream together 6 tablespoons of sour cream, butter, sugar and salt. Turn the mixer off. Scrape down the bowl and return the mixer to high speed. Add the vanilla and the egg and combine thoroughly. Scrape down the bowl again. Sift the flour and baking soda together into a separate bowl.
Turn the mixer to low speed and gradually add the flour mixture until just combined. Separate dough into two balls, wrap dough in wax paper and refrigerate for 1 hour.
Preheat the oven to 375 degrees F.
Roll out one portion of cookie dough to 1/8 inch thickness, refrigerate. Roll out second portion of cookie dough to 1/8" thickness, refrigerate. Remove first rolled out dough from refrigerator, cut out large stars. Place on a parchment lined cookie sheet, return to refrigerator.
Remove second rolled out dough from refrigerator, cut out large stars, then cut out smaller star from the center of the large star. Place on a parchment lined cookie sheet. Place the cookie sheets into the center of the oven and bake for 18 to 20 minutes or until cookies are golden brown. Immediately place the cookies on a cooling rack.
Allow them to cool completely before filling with jam. Heat jam in a small saucepan until warm, brush bottom star cookie with jam, place cutout star cookie on top and fill center star cutout with more jam. Dust with powdered sugar if desired. Allow to cool completely before storing.