I'm know if Mrs. BA makes them they will be perfect.
Here's the solution. The Christmas Cookie A Day Advent Calendar. Here's my favorite recipe from the first ten days. It happens to be the first cookie (December 1).
- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 2 teaspoons dark rum
- 1/4 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- Powdered sugar (for dusting)
- a 2-inch star cookie cutter
- a 1/2-inch star cookie cutter
Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds).
Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8 inches thick. Chill dough in paper until very firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and preheat to 375°. Line 2 baking sheets with parchment paper or silicone baking mats.
Working with 1 dough disk at a time, remove top sheet of paper and, using 2-inch star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2 inch apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.
Using 1/2-inch star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly.
Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center. DO AHEAD: Linzer Stars can be assembled 8 hours ahead. Store airtight at room temperature.
20 servings, 1 sandwich cookie per serving, 1 serving contains
- Calories (kcal) 150
- Fat (g) 8
- Saturated Fat (g) 3
- Cholesterol (mg) 25
- Carbohydrates (g) 18
- Dietary Fiber (g) 1
- Total Sugars (g) 10
- Protein (g) 3
- Sodium (mg) 50