a holiday sandwich cookie. Excellent for holidays like Christmas or New Year’s.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ¾ cup butter, softened
- 1 cup white sugar
- 2 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons strawberry jam
- ¼ cup green decorator sugar (Optional)
Instructions
- 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
| Calories | 158 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 92 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
In addition to not refrigerating the dough, I used raspberry jam and icing sugar on top. Love the result.
I have been making these cookies for Christmas for many years. They always come out perfect. The only thing I change for mine is the type of jam. I use seedless raspberry jam for mine. My kids demand these cookies every year.
It’s so so good! I just wish I didn’t have to wait 3 hours before I could bake/eat them
This was a favorite in my home. It was slightly challenging to cut out but was well worth it. You have to roll dough out and cut quickly since the dough gets soft quickly. In my kitchen the AC register in ceiling blows directly onto counter so it helped with keeping dough firm.I used strawberry and apricot preserves which turned out delicious. The cookie was very flavorful and (moist to my surprise). I loved this cookie and will make it any chance I can. Great Cookie!!!!!!
Made exactly as written. Perfect. My German grandmother would make these each Christmas and they, if not exactly the same, and pretty darn close to it! Thank you for providing this recipe and giving me a taste of childhood!
just ok for me. Too much effort to make cut-outs for me personally.
The cookies were good, but you definitely have to make sure the dough is really cold and roll it out really quickly so it doesn’t stick. I cut the small stars out once on the cookie sheet and that definitely made them look better. I used raspberry preserves and it was perfect.
I followed several of the tips and add a couple of my own: 1. Roll out on parchment, cut and remove extra, 2. Put cut cookies in freezer for a few minutes so cookies will keep their shape better when baking, 3. Stir seedless jelly so it spreads easier on baked cookie bottoms, 4. Use a silicone mat with parchment paper on it to keep the rolling out of dough from sliding around, 5. Sift powdered sugar on the tops before placing on jellied bottoms if you want jelly to peak through in full color. If you sift sugar on afterwards it takes a while for the jelly to absorb it and makes the jelly full, 6. Don’t worry about cookie placement when baking. Only need a 1/4 inch between them and I maximized cut cookies on each rollout of the dough. No straight rows for me! Thanks for everyone’s tips. They helped a lot! Great cookies but when making four batches of dough at one time it’s almost a whole day from start to finish!!
I made this recipe last week, and the cookies are still soft and moist. However, I did make the dough and left it overnight in the fridge, the next day I was taking out little by little and working it through. they came out great.
I would not change a thing with this recipe. Fantastic
So today is the second time I baked these cookies and can I just say one thing about them? Their palatability is like Jesus himself descended to this earth and turned flour into these cookies. This is not a hyperbole. I followed the recipe exactly except for changing the 1 cup of sugar to 1/2 cup. It still tasted sweet but it was a little healthier. Also, I didn’t make them into the cookies shown in the cover picture, I just made them plain circles, triangles and hearts. Okay, goodbye.
Very yummy and pretty. I decided to frost them and they turned out very nicely. When putting the two cookies together, I put them back to back to make a tighter and cleaner fit. Will make these again
first time making it is so freacking hard wish u luck people
I made this for the department christmas get-together. I made some small changes including their shapes. People definitely loved them!!
This recipe was a little difficult to make or maybe I was just very tired from coming off my 12th recipe in 2 days. First I made the dough the day before not realizing that the dough had to sit for 3 hours(my fault for not reading the whole recipe ahead of time). When I went to roll out the dough the next day it was very difficult it stuck to the board and took a very long time cut the cookies. When I was finally done some of the cookies were different sizes and did not match up. These cookies did look very nice but were a little difficult to eat as well.
I love this recipe! If you don’t like it then you can easily do this with any sugar cookie recipe. For my filling I use seedless raspberry jam and thicken it up in a sauce pan by adding a tiny bit of corn starch. This way when the jam cools its more like a chewy candy or as my kids say its like having fruit roll ups in the center of the cookies. Nice and chewy. Plus it doesn’t ooze out the sides or make other cookies stick to it when packed in a tin for storage. Cut the cookies on top of parchment paper on your cookie sheet and pull out the excess with the tip of a knife or tooth pick. My steps: I just roll out on my marble cutting board on top of parchment paper, pick up parchment with rolled out cookie dough and place onto the cookie sheet, cut out my shapes, pick out the excess and bake.
My dad has diabetes so I made a special batch for him. I used light sugar, just adjusting the measures, and sugre-free berries jam. Everyone loved them! I also added more flour after taking them out of the fridge for easier rolling and cutting.
very good!!!
this recipe was spectacular! i used powdered sugar instead of the sprinkles. they were a hit!
This was a very easy recipe and a little sticky when rolling. You just have to keep them cool. Delicious and enjoyed by my dad who loves cookies with jam!
I’m going to try and make these cookies today for the first time ever.. So i really hope that i can do it just right… But i’m going to try and do them with raspberry jelly..