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Star Cookie Recipe with fruit preserves and pink peppercorns
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Fireworks Linzer Cookies Recipe

Fireworks Linzer Cookies Recipe is a perfect 4th of July Dessert. These easy cookies are filled with homemade fruit preserves you can make and eat the same day. Once you eat a few, they will for sure make your yearly list for 4th of July desserts!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 162kcal
Author Jenn

Ingredients

Cookie Dough

  • 2 cups (256 g) All Purpose Flour
  • ⅔ cups (85 g) Almond Meal
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • 1 cup (225 g) unsalted butter softened
  • ⅔ cup (85 g) raw organic sugar
  • 3 Tbsp grated pink peppercorns more or less as desired
  • 1 egg
  • ½ tsp vanilla extract

Filling

  • ½ cup (288 g) fresh or frozen blackberries or raspberries
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp local honey
  • 2 Tbsp chia seeds

Topping

  • ¼ cup (56 g) powdered sugar to sprinkle

Instructions

Fruit Preserves

  • Place whole berries and lemon juice in a sauce pan and bring to medium heat. As berries start to breakdown, mash with spoon and stir. DO NOT over heat and scorch your berries. They should bubble slightly but not come to a raging boil. Stir in honey and chia seeds Remove from heat and set aside to cool.

Cookies

  • Whisk together flour, almond meal, cinnamon, salt, and pink peppercorns in a small bowl and set aside.
  • In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.
  • Add egg and vanilla to butter mixture and mix together on medium low speed.
  • Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
  • Remove dough from bowl and form into a ball with your hands. It may be a little sticky but just mold it into shape and don't worry it will firm in the fridge.
  • Cut dough in half and wrap each section with plastic wrap.
  • Place in refrigerator to chill for 2 hrs.
  • *(Dough can be made and kept in fridge over night. You will need to set it out on counter for about 30 minutes before rolling) *
  • Preheat oven to 350 F (176 C)
  • Remove one dough half from fridge and work with your hands a few times to make it pliable. After sitting in the fridge it may be a little hard, but the warmth from your hands will make it easy to manipulate. Roll out onto a floured surface to ⅛ in. thickness.
  • Take solid cookie cutter and cut out cookie shapes using up entire dough.
  • These will be the bottoms of your sandwich.
  • Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden.
  • (I found that 10 minutes worked perfectly for my oven.)
  • Place bottom cookies on cooling rack.
  • Now remove your second half of dough and repeat with large cookie cutter. Then take smaller star and cut out the centers of each cookie.
  • (You can keep the small center stars and make small cookies or add them back to the scraps, roll out and make larger cookies).
  • Be sure to bake an even number of top and bottom cookies.
  • Once all cookies are cooled it is time to assemble.
  • Sprinkle your top cookies without the center with a light dusting of powdered sugar.
  • Spoon a teaspoon of blackberry or raspberry preserves onto the middle of your bottom cookies.
  • Place the top cookie onto the fruit preserves.

Nutrition

Calories: 162kcal