A festive sandwich style cookie. Excellent for Christmas or New years' celebrations.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Divide dough in half and wrap in plastic. Refrigerate dough for three hours.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line them with parchment paper.

  • On a floured surface, roll out half of the dough to 1/8 inch thickness. Cut dough into star shapes using a 3- to 4-inch star cookie cutter. Using a 1- to 2-inch star cookie cutter, cut a star into the center of half of the big stars. Place the full stars on one cookie sheet and the "tops"--the cookies with the center cutouts--on another. Sprinkle colored sugar on the star tops, if desired.

  • Bake in preheated oven until edges are golden brown, 6 to 8 minutes. Allow cookies to cool completely. (You can re-roll the mini stars cut out of the centers, or bake them separately for about 5 minutes.) Repeat with remaining cookie dough.

  • After cookies cool completely, spread 1 teaspoon of preserves in the center of each full star cookie. Place a cut-out cookie on top of the layer of preserves. Pack cookies between waxed paper in a covered tin to preserve freshness.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

157.7 calories; 1.9 g protein; 23.7 g carbohydrates; 30.8 mg cholesterol; 91.5 mg sodium. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2010
I did not make these cookies but wanted to offer a tip on cut-out cookies. Roll them out on parchment (or a cookie sheet) cut them and REMOVE THE EXCESS dough. That way your cookies will retain the shape because you're not handling them. Remember to make the cuts with enough room between them to bake properly! Read More
(284)

Most helpful critical review

Rating: 1 stars
12/22/2011
These are too much work... dough is too sticky and even the size cutters which I had looked absolutely nothing like the image. Very disappointed and was looking forward to these cookies specifically. Read More
(5)
99 Ratings
  • 5 star values: 63
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
12/14/2010
I did not make these cookies but wanted to offer a tip on cut-out cookies. Roll them out on parchment (or a cookie sheet) cut them and REMOVE THE EXCESS dough. That way your cookies will retain the shape because you're not handling them. Remember to make the cuts with enough room between them to bake properly! Read More
(284)
Rating: 5 stars
12/11/2004
I've been making these cookies for a few years now and everybody demands them from me at Christmas time. Even though I've thought about 'retiring' from this exercise because it means torturous sessions toiling in the kitchen like a sweaty elf I can't simply because the results and the awed looks it generates from other folks are just that good! They're so gorgeous that really they should be known as America's Next Top Cookie. One little thing I've learned is to keep the dough as cold as possible when rolling - even if that means keeping your kitchen window/door open. Another tip: cut the small star (the one that goes in the center of half of the cookies) once you've placed them on the cookie sheet. It's a lot easier to pry the excess centre dough with a small knife that it is trying to transfer the hollowed star shape onto the sheet intact. Finally I use red and green decorator sugar to give it a more festive look - this year I'm going to try some icing sugar too. Read More
(137)
Rating: 4 stars
12/18/2003
I made these for Christmas and everyone enjoyed them. I made them again for Valentine's Day using heart cookie cutters. I used seedless raspberry jam for the filling and everyone really liked them. One suggestion: I tend to make thick cookies (I like them that way) but this recipe you need to keep them thin because remember you will be stacking them. My Christmas batch I made too thick but the Valentine batch I made thinner and were great. Good recipe. Read More
(88)
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Rating: 5 stars
12/23/2005
Very yummy. Didn't have star cutters so I used a glass to make round cuts and mini Christmas cutters for the center cut (mitten tree candy cane). They came out looking great (just like ones I've seen sold thru Williams Sonoma). AND they tasted fabulous. Used raspberry preserves. Read More
(56)
Rating: 5 stars
12/19/2008
Easy to make and delicious! I sifted some powdered sugar on top instead of the sprinkles. I also found that if you work in small batches to keep the dough really cold they are easier to work with. If you put the cut outs on a parchment paper lined pan an place the pan in the freezer for a few minutes before baking the cookies will hold their shape better. Read More
(45)
Rating: 5 stars
12/27/2007
Yes it is alot of work but the results are impressive. It took me 2 batches of broken stars to take heed of a previous reviewers suggestion of using parchment paper. After that change making the cookies was a breeze. A few of my stars were renegades and became slightly mis-shapen. To correct that I made a pointsetta looking cookie by placing the top cookie slightly askewed from the bottom one and dusted with powdered sugar. Read More
(38)
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Rating: 5 stars
12/17/2007
Very good recipe but I didn't do the sandwich style. I made a dip in the middle before I baked them with a teaspoon and then put the jam in once they were done. I also doubled the recipe and froze some of the dough and still ended up with 88 cookies. So if you need cookies for a big crowd...you will get a lot!:) Great recipe! Will definately use it again! Read More
(29)
Rating: 5 stars
12/06/2011
This is definitely not the easiest dough in the world to work with so here is how to save your sanity: after chilling the dough cut the dough in half roll each half out on a piece of parchment paper and cut out your shapes. At this point your dough will have softened up again so put the dough back in the fridge for a few (10-20) minutes. The dough will then be stiff enough to work with and you can simply peel the dough off the parchment paper and place onto your baking sheets. Take the remaining dough trimmings and repeat the process! A variation that you MUST try is to use Nutella in place of the jam - to die for!! Read More
(23)
Rating: 5 stars
01/24/2007
This is a fantastic recipe -- they looked so beautiful that no one would believe they were homemade! I never made any modifications to the recipe -- the dough was very easy to roll and transfer to the cookie sheets -- I only wrecked ONE cookie!! (I followed another reviewer's advice and did the center cut-outs AFTER the cookies were on the pan.) And it may just be me but I found the dough handled best after it had warmed up a bit. Thanks for sharing this recipe; it's a keeper! Read More
(22)
Rating: 1 stars
12/22/2011
These are too much work... dough is too sticky and even the size cutters which I had looked absolutely nothing like the image. Very disappointed and was looking forward to these cookies specifically. Read More
(5)