PB&J Linzer Stars

Apricot preserves fill the center of these adorable cutouts, which start with sugar cookie dough flavored with peanut butter. Add these treats to your holiday baking list.

PB&J Linzer Stars
Servings: 18 Yield: 18 filled cookies Prep 30 mins Bake 350°F 11 mins


  • 1/2 cup peanuts
  • 1 16 1/2 ounce tube refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • 1/4 cup smooth peanut butter
  • 1/2 cup apricot preserves
  • 3 tablespoons confectioners' sugar

Make It

1. Heat oven to 350 degrees F.

2. Place peanuts in a food processor. Pulse until finely chopped. Add cookie dough, flour and peanut butter. Pulse until dough is well combined, and cleans the inside of the bowl.

3. Divide dough into 2 equal parts. Wrap one part in plastic wrap and refrigerate until ready to use. Roll the other half between two sheets of parchment or waxed paper to a thickness of 1/4 inch. Place on ungreased baking sheet; freeze for 5 minutes.

4. Remove from freezer and peel off paper. Cut out star shapes with a 3 inch star cutter and place back on the baking sheet. Re-roll scraps and cut out more stars for a total of 18. If dough becomes too soft, place back in freezer for a few minutes. Bake for 11 minutes at 350 degrees F. Allow to cool on baking sheet for 2 minutes. Remove to a wire rack to cool completely.

5. Roll out the remaining dough and cut out 18 stars as in steps 3 and 4. After placing on baking sheet, cut out center with a 1-inch star cutter. Bake and cool.

6. Microwave the apricot preserves for 30 seconds. Stir until smooth. Spread 1 teaspoon of the preserves onto one side of each of the uncut cookies. Dust the cut-out cookies with the confectioners' sugar and place on preserve-topped cookies to form a sandwich. Press gently.

Nutrition Facts

Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 208, Fat, total (g): 10, chol. (mg): 8, sat. fat (g): 2, carb. (g): 27, fiber (g): 1, pro. (g): 3, sodium (mg): 143, Percent Daily Values are based on a 2,000 calorie diet.