Red, White and Blue Stars |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These cookies are just delicious, Ingredients:
5 cups cake flour, plus more for work surface (not self-rising) |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
12 ounces unsalted butter, softened |
1 1/3 cups granulated sugar |
4 large egg yolks |
1 tablespoon vanilla |
2 tablespoons heavy cream, plus more for brushing |
3/4 cup raspberry jam |
3/4 cup blueberry jam |
2 tablespoons sanding sugar |
Directions:
1. Sift flour, baking powder, and salt into a large bowl,
2. Cream butter and sugar with a mixer on medium speed, until pakle and fluffy.
3. Beat in egg yolks until well combined.
4. Add flour mixture in 3 additions, alternating with cream, and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate them for at least 3 hours (or up to 3 days).
5. On floured parchment, roll 1 disk of dough to 1/8 inch thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hours or freeze for 30 minutes.
6. Spread raspberry jam on 1 sheet, and blueberry jam on another sheet. Top each sheet with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes. Preheat oven to 350°F
7. Cut out cookies using a 2 1/2 inch star-shaped cutter, and space 1-inch apart on parchment-lined baking sheets. Brush with cream and sprinkle with sanding sugar.Refrigerate for 30 minutes, or freeze for 15 minutes.
8. Bake, rotating sheets halfway through until golden, 16-20 minutes. Transfer cookies to wire racks, and let cool completely. if desired bake dough scraps.
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