-
-
My review
Christmas Stars
anonymous
"A festive sandwich style cookie. Excellent for Christmas or New years' celebrations."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 45 m servings 158 calsOriginal recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 158 calories; 6.3 g fat; 23.7 g carbohydrates; 1.9 g protein; 31 mg cholesterol; 92 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7894 Ratings
-
-
-
-
-
Most helpful positive review
12/9/2010
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 ret...
Most helpful critical review
12/21/2011
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 specifi...
Most helpful
Most positive
Least positive
Newest
12/9/2010
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 ret...
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 ...
2/28/2003
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 ...
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 ...
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 wit...
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, makin...
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 fr...
12/5/2011
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 parchmen...