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Apricot Rosemary Linzer Stars Recipe (with Video)

Shellfish-free, Wheat, Dairy-free
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Discover our Apricot Rosemary Linzer Stars Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h45min | Cook 15min


Apricot Filling
- 370 g Apricot jam
Cookie Dough
- 100 g Granulated sugar
- 1 tsp Lemon zest, 1 lemon
- 1 tsp Fresh rosemary, minced
- 142 g Vegan butter, Unsalted, cultured-style (e.g. Miyoko's)
- 20 g Liquid vegan egg substitute
- 1 tsp Vanilla extract
- 195 g All-purpose flour
- 55 g Almond flour
- 1.5 tsp Kosher salt, Diamond Crystal or see note below
Additional Ingredients
- Powdered sugar, for dusting
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Make the Apricot Filling
1. Heat the jam in the microwave until warm, then strain it through a sieve; cover and allow to cool completely in the fridge
2. Note: Apricot Filling can be made up to 1 week ahead and kept in the fridge until ready to use
Make the Cookie Dough
1. Combine the sugar, lemon zest, and rosemary in a food processor and pulse until the mixture is fragrant and resembles wet sand
2. Combine the sugar mixture with the vegan butter in the bowl of a stand mixer fitted with the paddle attachment
3. Cream on medium speed until fluffy, 3 minutes
4. Add the egg substitute and vanilla and continue beating for 30 seconds
5. Scrape down the sides of the bowl and beat for an additional 30 seconds
6. Whisk together the flour, almond flour, and salt until no lumps remain
7. Add the dry ingredients to the mixer and mix on low speed just until the dough comes together
8. Divide the dough in half and roll out each piece between 2 sheets of parchment to 1/4-inch thickness
9. Freeze the dough sheets until firm, about 30 minutes
Cut out and bake the cookies
1. Preheat the oven to 350 F and position 2 racks in the top and bottom thirds of the oven
2. Once the dough is frozen, peel off the parchment paper from one side; flip the sheet over and peel off the other piece of parchment paper
3. Cut out the dough with a 2.75-inch star cutter (the largest one), and place the cookies on 2 parchment or Silpat-lined baking sheets, 12 to a sheet
4. Note: You will likely have to re-roll the dough scraps to get 12 cookies from each sheet of dough; in total you should have 24 cookies
5. Allow the cookies to soften for 5-10 mins at room temperature (you want them still cool and firm, but not brittle, otherwise they will break), then use a 1.25-inch star cutter (the smallest one) to cut out the center of 12 cookies; you should now have 12 solid cookies and 12 hollow cookies
6. Place the trays in the freezer for 15 mins (this will help them keep their shape while baking)
7. Bake cookies for 12-14 mins, rotating the pans halfway through baking, until they are just barely taking on color around the edges
8. Allow the cookies to cool for 10 mins on the baking sheets, then transfer to a wire rack to cool completely
Fill and assemble the cookies
1. Fill a piping bag with the Apricot Filling and pipe about 1 tsp into the center of each solid star cookie
2. Dust the hollow cookies generously with powdered sugar, then place them on top of the solid cookies, pressing lightly to adhere and allow the filling to rise up through the hole a bit
3. Note: Cookies keep for 3 days at room temperature in an air-tight container, but they will soften

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