Star Sandwich Cookies Recipes

WHITE CHOCOLATE STAR SANDWICH COOKIES

Steps:

• In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.

STAR CONFETTI COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer).
• Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
• Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes.
• Dust a piece of parchment with flour. Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out 3 1/2-inch star cookies as close together as possible. Cut out the centers of the stars with a 1 1/2-inch cutter. If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up. Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all. Gather together the scraps and repeat with the remaining dough. When the remaining dough is too small for the large cutter, just cut out small stars. Sprinkle more confetti stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheets while you repeat with the second dough piece. Freeze the cookies about 10 minutes before baking.
• Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.

CRANBERRY AND RASPBERRY STAR COOKIES

Steps:

• For Cookies:
• Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour.
• Preheat oven to 350°F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack.
• Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool.
• For Filling:
• Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool.
• Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.)

LINZER STAR CHRISTMAS COOKIES

Steps:

• In food processor, place almonds and 1/4 cup of the brown sugar. Cover; process until nuts are finely ground. In small bowl, mix flour, baking powder, salt and cinnamon.
• In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed until light and fluffy. Add nut mixture. Beat in egg, lemon peel and vanilla. On low speed, beat in flour mixture until combined. Shape dough into 2 balls; flatten into rounds; refrigerate 1 hour. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll out dough to 1/8-inch thickness. Cut with 3-inch star-shaped cutter. Using 1-inch star-shaped cookie cutter, cut out star in center of half of the cookies. On cookie sheets, place 3-inch cookies 1 inch part. Place small stars on separate cookie sheet. Bake 3-inch cookies 7 to 9 minutes, 1-inch cookies 5 to 6 minutes, or just until golden. Remove to cooling racks; cool completely. In small bowl, microwave jelly on High 15 seconds; stir. Spread about 1 teaspoon jelly on each cookie. Top with cutout cookie. Sift powdered sugar over sandwich cookies and small stars. Spoon 1/2 teaspoon jelly into center of each sandwich cookie.

BLACKBERRY FILLED SANDWICH COOKIES

Steps:

• FOR THE COOKIES:.
• Heat the oven to 325F; line 2 very large baking sheets (or possibly 3 smaller ones) with baking parchment.
• Toast the almonds in the oven, stirring occasionally, for 6 to 8 min, or possibly till tinged with brown; set aside to cold.
• Reset the oven to 300°F.
• Grind the cooled almonds and 1/2 Celsius of powdered sugar in a food processor till very fine but not oily.
• Thoroughly stir the remaining powdered sugar into the almonds.
• Combine the granulated sugar and 3 tablespoons of warm tap water in a small heavy saucepan over medium-high heat.
• Bring just to a boil, stirring.
• Cover the pan and boil for 1 1/2 min to allow the steam to wash the sugar crystals from the sides of the pan.
• Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer till the syrup thickens, bubbles vigorously, and reaches the hard ball stage (240 F on a candy thermometer).
• (To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a Celsius of ice water; let stand for 10 seconds. The syrup should form a hard ball when squeezed between the fingers.)
• Set the syrup aside.
• Beat the egg whites with an electric mixer on medium speed till frothy.
• Add in the cream of tartar, raising the mixer speed to high.
• Continue beating just to soft peaks; turn off mixer.
• Return the syrup to the burner and reheat just to simmering.
• With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters as the syrup will stick) till all of the syrup is added.
• Add in the vanilla and almond extracts.
• Continue beating till the mix cools to lukewarm.
• Use a rubber spatulaspatula to fold the almond mix proportionately into the beaten egg whites.
• Immediately drop the mix from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• (Alternately, pipe the mix into 1-inch rounds using a pastry bagpastry bag fitted with a plain or possibly open star 3/8-inch diameter tip.)
• Place the pans staggered on racks in the center half of the oven.
• Bake for 19 to 22 min, reversing pans from front to back and switching racks about halfway through, till barely tinged and hard on top but still slightly soft inside.
• Let the pans stand on wire racks till the meringues are completely cooled. Peel from the paper; store in an airtight tin till assembly.
• To prepare the buttercream:
• Beat togather the butter, powdered sugar, and preserves till light and fluffy. Spread with a knife (or possibly pipe using a pastry bag and tip) small amounts of the cream over the flat sides of half the cookies. Top with the remaining meringues, pressing together tightly.
• Store the cookies airtight and refrigerated for up to 24 hrs; they will soften too much if left longer.
• (For longer storage, freeze, tightly wrapped, for up to 2 weeks; thaw just before serving.)
• Allow the cookies to warm to room temperature before serving.

RASPBERRY STAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
• Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.

CHRISTMAS STARS

Steps:

• 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.

JAMMY STAR COOKIES

Steps:

• Blitz the butter, flour and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead briefly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins. Line two baking sheets with baking parchment.
• Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet.
• Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
• Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days.

SANDWICH COOKIE FILLING

Steps:

• With an electric mixer on medium-high speed, beat butter until smooth. Add confectioners' sugar, and beat until light and fluffy. Stir in one of the flavorings. Use immediately.

LINZER HEART SANDWICH COOKIES

Steps:

• In a small bowl, combine flour, ground almonds, and cinnamon. Set aside.
• In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
• Add egg, vanilla, and almond extract. Mix well.
• Add flour mixture to butter mixture, mixing only until incorporated.
• Divide dough into 2 pieces. Press each piece into a small disk (about 1-inch thick) between two sheets of parchment paper. Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm enough to roll (the dough is very sticky to work with otherwise).
• Preheat oven to 350 degrees.
• Work with one piece of dough at a time while the remainder stays in the fridge. On a floured surface, roll out one disk of dough 1/8-inch thick.
• Using cookie cutters of your choosing (I love hearts), cut out pieces of dough. For half of your cookies, punch out the center of the cookies with a smaller cookie cutter for that classic Linzer sandwich presentation.
• Any remaining dough scraps can be reused, but they must be chilled for at least 30 minutes before they are rerolled.
• Bake cookies 10-12 minutes or until lightly golden.
• Cool on cookie sheet for 2 minutes, then transfer to cooling rack to cool completely.
• Once cool, spread the whole/bottom cookies with about a teaspoon of jam (or filling of your choosing).
• Dust the top of the top cookies with confectioners' sugar.
• Gently sandwich jam'ed bottom and top cookies together.

STAR BROWNIES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in small resealable food-storage plastic bag. Cut small hole in 1 corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.