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Raspberry-Filled Star Cookies




Source of Recipe


Debbie






Recipe Introduction


Use different-sized star cutters to make a pretty array of these cookies. Or vary the jam-orange marmalade or apricot would be good.





List of Ingredients



• 2 sticks (1 cup) butter, softened
  
• 1/2 cup granulated sugar
  
• 1 tsp grated lemon zest
  
• 1 tsp vanilla extract
  
• 1/4 tsp salt
  
• 2 cups flour, sifted
  
• 1 cup seedless raspberry jam
  
• sifted confectioner's sugar for sprinkling
  






Instructions



1. In bowl, with electric mixer, cream 2 sticks butter and 1/2 cup granulated sugar until light. Add 1 tsp each of grated lemon zest and vanilla and 1/4 tsp 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.
   
2. Preheat oven to 325 degrees. Butter 2 large baking sheets. Remove dough from refrigerator and let stand about 5 minutes to soften.
   
3. Place dough between 2 sheets of waxed paper; with rolling pin, roll out 1/8" thick. with star-shaped cookie cutter, dipped in flour, cut out stars and place, 1" apart on baking sheets. Bake 15 minutes, or until pale gold. With spatula, transfer stars to racks to cool.
   
4. 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.
   






Final Comments


Makes about 2 1/4 dozen cookies.