Post by chief_cook2 on Dec 24, 2002 22:25:09 GMT -6
Use different-sized star cutters to make an especially pretty array of these delectable cookies. Or vary the jam--ginger or orange marmalade would be very appealing.
Ingredients
2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour, sifted
1 cup seedless raspberry jam
Sifted confectioner's sugar for sprinkling
Preparation
In bowl, with electric mixer, cream 2 sticks butter and 1/2 cup granulated sugar until light. Add 1 teaspoon each of grated lemon zest and vanilla and 1/4 teaspoon salt. With mixer on low speed, add 2 cups flour, a little at a time, and blend just until mixture comes together into dough. Shape dough into disk, wrap disk in waxed paper, and chill at least 30 minutes.
Preheat oven to 325 degrees F. Butter 2 large baking sheets. Remove dough from refrigerator and let stand about 5 minutes to soften.
Place dough between 2 sheets of waxed paper; with rolling pin, roll out 1/8 inch thick. With star-shaped cookie cutter, dipped in flour, cut out stars and place, 1 inch apart, on baking sheets. Bake 15 minutes, or until pale gold. With spatula, transfer stars to racks to cool.
In a small saucepan, heat 1 cup raspberry jam until melted; let cool slightly, and spread on half of stars. Top with remaining stars. Sift confectioner's sugar lightly over cookies. Store in layers separated by waxed paper in airtight containers.